Butter Dip Buttermilk 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 flour train.
Thick and Fluffy
recipe modified from original Betty Crocker recipe
- 1/2 cup salted butter 1 stick
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt
- 1 3/4 cup buttermilk
- Preheat oven to 450F degrees.
- In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
- Put melted butter into an 8x8 baking dish.
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.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.
- Bake for about 20-25 minutes, rotating dish once during baking.
- 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.
If using unsalted butter, be sure to add 1 teaspoon of salt.