- 2-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 3-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1/2 to 1 cup shredded sharp cheddar cheese
- 1 cup milk
- 1/3 cup butter, melted
- Sesame seeds, garlic, onion or celery salt
- In large bowl, combine the flour, sugar, baking powder, salt and cheese; add milk. Stir slowly with fork. When dough clings together, turn onto well-floured surface. On a floured surface, knead gently 10 times. Roll dough into 12-in. x 8-in. rectangle.
- Cut dough in half lengthwise with sharp knife, then into 16 strips. Place butter in a 13-in. x 9-in. baking pan. Dip both sides of strips in melted butter. Place two rows in pan. Sprinkle with topping of your choice. Bake at 450° for 12-15 minutes. Serve immediately. Yield: 32 breadsticks.
Reviews for Butter Dips
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Super buttery, to the point where they are crunchy rather than moist. It was a little too rich for my taste
i have made these for many years. Found the recipe in a 1950's Betty Crocker Recipe book. This was a favorite of my students in Foods classes for 30 years. We also sprinkled cinnamon and sugar over the dips when we made them without the cheese. Garlic was also a great addition to the dough. Oregano was a great addition to the plain dough too.
If these were round, I would call them cheddar biscuits. I misunderstood the directions, so mine were twice the size as the picture since I cut 16 total strips. We ate them with Round Steak Chili, and the leftovers were great reheated for breakfast.
This was quite good.
My girls and I have made this recipe without the cheddar cheese for years. Had never thought to add cheese but will try that next time. These are so DELISH with spaghetti and a nice salad and you might want to double as they don't last long and if they do, are good to just munch on the next day. Thanks for the recipe!!