Butter Dip Buttermilk Biscuits

I love biscuits, but I don’t make them all that often. They’re not difficult to make, but there’s something about patting the dough out, cutting each biscuit into a perfect round, and carefully lifting it onto the baking sheet that I find annoying. Quite by chance I came upon this recipe. Imagine, I thought to myself, a biscuit requiring no cutting out whatsoever. Immediately I tried them. Wow! This recipe really knocked me out. Nothing is easier than stirring together a few ingredients, and dumping it into a pan full of melted butter. I dutifully cut the dough into even squares, and slid them into the oven. I don’t know that I have had a better biscuit. Crunchy on the top, chewy on the bottom and sides, and the interior is like a fluffy biscuit cloud. They make phenomenal egg and sausage sandwiches. Make these! I’m not just kidding around here.

Butter Dip Buttermilk Biscuits
Slightly adapted from thecountrycook.net

½ c. (one stick) butter
2½ c. flour
1½ T. granulated sugar
1 T. baking powder
1½ t. salt
1¾ c. of buttermilk

Preheat oven to 450°F.

Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside.

In a medium bowl mix together flour, sugar, baking powder, and salt. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Pour biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done).

Bake for 20 to 25 minutes, rotating the dish once during baking.

These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months.