It’s not a secret around here that I make almost all of my bread products. Sandwich bread, the best dinner rolls ever, muffins, quick breads – you name it I make it. And always with very good results.
Want to know a secret?
When it comes to biscuits, I’m a big, fat failure. I feel like someone is going to take away my Southern card for not being able to make good biscuits. They always turn out too flat or too hard or both. But I’ve finally found a recipe that turns out great. It’s practically foolproof. And these are some seriously delicious biscuits.
Butter Dip Biscuits
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1 stick unsalted butter
2 1/2 cups unbleached flour
4 tsp sugar
4 tsp baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk*
Preheat oven to 450°. Grease a 8×8 baking dish with cooking spray. Put the stick of butter in the pan and stick it in the oven while it preheats. When the butter is completely melted, remove the pan from the oven.
In a bowl, mix the flour, sugar, baking powder, and salt. Pour in the buttermilk and stir just until everything is combined. Don’t over mix! Gently pat the dough into the pan, over the melted butter. Try to get it as even as possible, but don’t worry if you can’t. Some of the butter will come up over the dough and that’s okay.
Use a sharp knife to score the biscuits into 9 pieces. Bake for 20-25 minutes until the biscuits are golden brown. Cut completely and serve with extra butter and jam! I spread mine with some vanilla strawberry jam – perfectly delicious.
*If you choose to make your own buttermilk with vinegar and regular milk, you won’t need as much buttermilk. Start with 1 1/4 cups and increase by 1/4 cup if the dough is dry. Also, I used 1 cup of white wheat flour and 1 1/2 cups regular flour. The biscuits were still perfectly tender.
-Adapted from The Country Cook
This recipe is linked to Tasty Tuesday