Thursday, February 5, 2015

Butter Dips Biscuits



From Steph at Plain Chicken...This is one of my new favorite biscuits. I've made them three times over the last week. They are super quick and easy. These reminded me of the 7UP Biscuits that we love to make. One plus over the 7Up biscuits is that you don't have to cut them out - just press into the pan and cut into squares directly in the pan. This really helps when you are pressed for time. These were even really good reheated the next day; I had one for breakfast and it was great! 

I changed these up a little last night and added some garlic powder to the butter and Italian seasoning to the dough. It was great with our lasagna. Give these a try next time you realize that you don't have any crescent rolls in the fridge - you'll be glad you did!

Adapted from Betty Crocker, thekitchn.com & bigredkitchen.com

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp sugar
2 tsp baking powder
1 tsp kosher salt
2/3 - 1 cup buttermilk or milk

Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.)

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)

Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.

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