Butter Dips

This recipe goes back to a 1956 Betty Crocker Cookbook! Simply combine the dry ingredients and add the milk to form a dough. Somewhere between a biscuit and a breadstick, these are very tasty served with a bowl of homemade tomato soup or or a hearty bowl of stew.


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


Heat oven to 450°F.

Melt butter and pour into oblong baking pan.

Sift dry ingredients into mixing bowl. Add milk and stir slowly with fork until dough forms. Turn dough out onto lightly floured board; knead lightly 10 times.

Roll out dough 1/2 inch thick into 8 x 12 rectangle. Cut in half lengthwise, then crosswise into 1 inch strips. Dip each strip in melted butter on both sides and place in pan close together in two rows. Bake 15-20 minutes or until golden brown.

In the original recipe, variations included:

  • 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.
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