A while back I went on a search to find a super easy biscuit recipe. I was wanting some for dinner, but didn’t have a lot of time or patience to cut in butter, cut out biscuits, etc. So when I found this butter dip recipe I knew it was a must-try option. With a few tweaks to the original recipe by The Country Cook, we have found a family favorite that I’m sure you’ll love, too!
What you’ll need :
AP Flour, Butter, Sugar, Salt, Baking Powder, and Buttermilk (or regular milk + vinegar). Plus an 8×8 or 9×9 baking pan.
- Heat your oven to 450 degrees.
- Melt a stick of salted butter in the microwave.
(to make life easier, use the baking pan if it’s microwave safe)
- In a medium bowl, mix together:
2.5 C All-Purpose Flour
1 TBSP Granulated Sugar
1 TBSP Baking Powder
2 Tsp Salt
- Add in 1.5 C Buttermilk. Stir until you have a loose dough.
*If you don’t have buttermilk on hand, take a measuring cup and
put 1 TBSP white vinegar in it. Fill with milk until you reach the 1 C
measuring mark. Stir and let sit for 8-10 minutes.
- Pour the dough into your baking pan over top of the melted butter.
Some butter will come up over the sides – that’s ok!
- Bake for 25-30 minutes until golden brown and bubbling.
We love the crust that forms on the edges of these biscuits. They’re fluffy, but sturdy … so they’re wonderful for eating with gravy or other toppings. When you cut into them you might think they’re undercooked – that’s from soaking in the butter. Go by how golden the top is!
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