Preheat your oven to 425°F (220°C). Line an 8×8-inch metal baking pan with aluminum foil, letting it overhang the sides for easy lifting, and lightly spray the foil with nonstick spray if you have it.
Cut the butter into a few chunks and place it in the foil-lined pan. Put the pan in the preheating oven for 5–7 minutes, just until the butter is fully melted and bubbling around the edges. Carefully remove the pan and set it on a heatproof surface.
Melted butter bubbling in a foil-lined baking pan
Melted butter bubbling in a foil-lined baking pan
While the butter melts, make the batter: In a medium mixing bowl, whisk together the self-rising flour and sugar. Pour in the milk and stir with a spoon or spatula just until the flour is moistened and you have a thick, sticky batter. Do not overmix; a few small lumps are fine.
Pour the biscuit batter directly into the hot pan over the melted butter. Use a spatula to gently spread it into an even layer, nudging it into the corners. The butter will pool around the edges and on top—that’s what makes the bottoms crispy and the tops golden.
Thick biscuit batter being spread into melted butter
Thick biscuit batter being spread into melted butter
Using a butter knife or spatula, lightly score the batter into 9 even squares (3 by 3). You’re not cutting all the way through, just marking where the biscuits will naturally pull apart after baking.
Bake on the center rack for 20–25 minutes, or until the biscuits are tall, fluffy, and the tops are a deep golden brown and crisp. The butter will be sizzling around the edges.
Golden biscuits scored into squares after baking
Golden biscuits scored into squares after baking
Remove the pan from the oven and let the biscuits sit for 5–10 minutes so they can set slightly and soak up some of the butter. Use the foil overhang to lift the whole slab out of the pan onto a cutting board, then cut along the scored lines into 9 squares.
Serve warm, ideally right away, while the tops are still crispy and the centers are soft and fluffy. Store any leftovers tightly wrapped at room temperature for up to 1 day, then reheat in a 350°F (175°C) oven for 5–8 minutes to refresh the texture.
Butter dip biscuit split open with steam rising
Butter dip biscuit split open with steam rising
Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 2 1/2 cups all-purpose flour, 3 3/4 teaspoons baking powder, and 3/4 teaspoon fine salt; then proceed with the recipe as written.
