Straight from the pages of the 1956 Betty Crocker Cookbook, Butter Dips are a nostalgic treat that fall somewhere between a biscuit and a breadstick. Buttery on the outside and tender on the inside, these golden strips of dough are perfect for dipping into soups, stews, or chili. The charm of this recipe lies in its simplicity: a quick biscuit-style dough cut into strips, coated generously in melted butter, and baked until crisp and golden. They’re a comforting throwback to mid-century kitchens and still just as delicious today. Try the vintage variations with cheese or garlic for a flavorful twist.
INGREDIENTS:
1/2 cup butter
2 1/4 cups sifted flour
1 tablespoon sugar
3 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup milk
METHOD:
Heat oven to 450°F. Melt butter and pour into a 13 × 9-inch baking pan, tilting to coat evenly.
Sift together flour, sugar, baking powder, and salt in a large bowl. Add milk and stir gently with a fork until a soft dough forms.
Turn dough out onto a lightly floured board. Knead lightly about 10 times, then roll into an 8 × 12-inch rectangle about 1/2 inch thick.
Cut rectangle in half lengthwise, then crosswise into 1-inch strips. Dip each strip in the melted butter on both sides and arrange in the pan close together in two rows.
Bake 15–20 minutes, or until golden brown. Serve warm.
VARIATIONS:
In the original recipe, variations include:
- Cheese: add 1/2 cup grated sharp cheese to the dry ingredients.
- Garlic: Add 1/2 clove finely minced garlic to the butter before melting.
