Butter Dip Biscuits

Did the title of this recipe get your attention?

Butter. Dip. Biscuits.

Hello lover.

I just love biscuits. Is there anyone out there who doesn't enjoy biscuits?

Bread, of any type, speaks to our most basic of necessities.

And if that particular type of bread just happens to be easy to make and includes butter,

 then I am hoppin' on board that all-purpose flour train.

This is such an easy recipe. 

You don't even have to roll out any dough or use biscuit cutters.

And y'all know I'm all about easy during those busy weeknights.

The original recipe for this comes from our good buddy, Betty Crocker.

Good ole Betty.

I've slightly modified it since I've started making these. We absolutely love them.

They come out so big and fluffy.

Now, you can certainly cut this recipe in half if you'd like a smaller and thinner biscuit. 

But big and fluffy is how I roll.

Ingredients:

1 stick (1/2 cup) unsalted butter (see notes below)

2 1/2 cups all-purpose flour

4 tsp. granulated sugar

4 tsp. baking powder

2 tsp. kosher salt

1 3/4 cup buttermilk (see notes below)

 Directions:

Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

 In a medium bowl, mix together the flour, sugar, baking powder and salt.

 Pour in the buttermilk.

 Stir until a loose dough forms.

Batter will be a bit sticky.

 Press biscuit dough into baking dish (right on top of the melted butter).

 It is easiest to spread it out with your hands.

You won't get it perfectly even, but hey, that's okay, these are homemade, remember?
Some of the butter will run over the top of the dough, that's perfectly okay.

 My baby gives these a thumbs up.

He's a biscuit lover too.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.

Bake for about 20-25 minutes, rotating dish once during baking.

If you notice that some of the butter that is coming up to the top is getting brown, 

just take a paper towel and dab around the edges a bit.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top

 and spring back to the touch.

 Add a little dollop of butter and serve. 

 Or even better, add some raspberry preserves. Oh mercy.

Cook's Note: I really recommend only using buttermilk with these but if all you have on hand is regular (southerners call it sweet milk) then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk.  You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). Try to get it to the consistency that you use see in my picture above.
  The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, 

definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.

Enjoy!

Printable Recipe Here

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