Directions: |
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. 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.
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).
You can make your own buttermilk by adding vinegar or lemon juice to regular milk - but please know that it will still be a thinner consistency than actual buttermilk (unless you are using heavy cream as your base).
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. |
This recipe for Butter Dip Biscuits is from