Butter Dips

Biscuit-like, buttery breadsticks have a crispy exterior and chewy interior. Butter Dips are an old fashioned recipe that fit any meal.

Just the name of this classic recipe sounds tempting. Butter Dips biscuits are crispy on the outside and chewy on the inside. This is an old Betty Crocker recipe that is easy to make (no yeast needed) and fast to pop in the oven.

I love them because they go with just about any meal. Soups, breakfast casseroles, pot roast and gravy…the possibilities go on and on.

How to Make Butter Dips

This recipe bakes at a high temperature, so preheat the oven when you start making the dough so that it is ready on time.

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• Add the milk and stir just until the dough forms. Do not over mix, but make sure all of the flour is mixed in. The dough will be wet, but more flour will be added in from the floured counter.
• Turn dough onto floured board. Knead lightly about 10 times. Roll or pat into an 8 inch square and cut the dough in half with a pizza cutter. Then cut into nine 4-inch strips.
• In a separate bowl, melt the butter. Pour the butter into a baking dish and dip each strip into the melted butter, coating on all sides. (Or you can leave the butter in a bowl, dip the breadsticks in and place them in a pan. Drizzle any remaining butter over the unbaked breadsticks.) Arrange strips in rows in a 9×13″ baking pan.
• Bake for 15-20 minutes or until golden brown.

Here are some tips on how to make perfect Butter Dips:

• This recipe doesn’t call for kneading in the traditional sense. Instead, simply fold the dough in half and press it out. Then fold again and press. This is similar to the technique we use with our homemade biscuit dough. Do this 10 times and if the dough gets too sticky, add a touch more flour.
• When rolling out the dough, you can use a rolling pin or your hands to press the top of the dough. I used my hands for this and they turned out great! If you don’t have a rolling pin, then just lightly press and stretch the dough into a 8 inch square.  If you roll your dough thinner, your butter dips will be crispier and less chewy in the middle.
• Cutting out the dough isn’t that hard, and there’s not need for a biscuit cutter. But we like to use a pizza cutter to make it fun.

Make it a meal.

I think these Butter Dip breadsticks are good with any meal, but especially chicken salad recipes, creamy pasta recipes and spicy soup.  They are best served warm from the oven, so plan to make these right before serving.

 Recipe Variations

• Add garlic salt, Italian seasoning and parmesan cheese for an Italian flair.
• Instead of milk, add buttermilk. It’ll give you the flavor of buttermilk biscuits.

Butter Dips Breadsticks

5 from 3 votes

Biscuit-like, buttery breadsticks are crispy on the outside and chewy on the inside.

Servings 18

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

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Ingredients

 

• 1 1/2 cups all-purpose flour 195 grams
• 2 teaspoons granulated sugar 10 grams
• 2 teaspoons baking powder 8 grams
• 1 teaspoon salt 7 grams
• 2/3 cup 2% milk 156 grams
• 1/4 cup butter 2 ounces

Instructions

 

• Preheat oven to 450ºF.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• Add the milk and stir just until the dough forms. Do not over mix, but make sure all of the flour is mixed in. The dough will be wet, but more flour will be added in from the floured counter.
• Turn dough onto floured board. Knead lightly about 10 times. Roll or pat into an 8 inch square and cut the dough in half with a pizza cutter. Then cut into nine 4-inch strips.
• In a separate bowl, melt the butter. Pour the butter into a baking pan and dip each strip into the melted butter, coating on all sides. (Or you can leave the butter in a bowl, dip the breadsticks in and place them in a pan. Drizzle any remaining butter over the unbaked breadsticks.) Arrange strips in rows in a 9×13" baking pan.
• Bake for 15-20 minutes or until golden brown. Makes 18 butter dips.
• Serve immediately.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the breadsticks being cut into 18 pieces, with 1 serving being 1 breadstick. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 156mg | Potassium: 66mg | Vitamin A: 95IU | Calcium: 32mg | Iron: 0.4mg

Author Julie Clark

Course Bread

Cuisine American

Calories 61

Keyword bread, easy bread recipe

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Recipe Source Betty Crocker

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