Monday, October 22, 2012

Butter Dip Biscuits

My favorite niece (I only have one so she gets to be my favorite and get all my attention) posted these on Facebook. Check out the blog that they came from. Lots of great recipes! My niece shares my love of cooking. We both have amazing memories of our Gram and her cooking. Our Gram would have loved these biscuits! Easy to make. I'm serving them along side a salad to make me feel better with the amount of butter in the dish. These are amazing the next day with some honey or jam.

Butter Dip Biscuits
recipe adapted from
The Country Cook
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)
The Country Cook's 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. Dough will be sticky.
Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating 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.
Cook’s Note:   I really recommend only using buttermilk with these but if all you have on hand is regular milk 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).
 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.

How I Did it;
Here's what you will need
Take your dry ingredients in a bowl
Add buttermilk. I didnt have any so I made my own. You can take some milk and add a TB of vinegar to it. It will resemble a drop biscuit.
Melt the butter in the micro
Dump into the pan you will bake
Add the biscuit and with your fingers flatten out.
take a knife and cut into nine biscuits
bake 450 preheated oven for 20 to 25 minutes

Try to wait till it wont burn your mouth to eat. Fat chance in my house.


Related Posts with Thumbnails