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The week before last, on March 3rd to be
precise, I made the recipe for Butter
Dip Biscuits. Ever since then I have been
obsessed with these delicious, super easy-to-make biscuits. Something told me
that the recipe would be a trifle forgiving if I wanted to play around with it,
so I did. I decided that I wanted to make the very popular Cheddar Bay Biscuits
(The Red Lobster copycat) in Butter Dip Biscuit form. Success! Like the plain
variety, these are crunchy on the top, chewy on the bottom and sides, and fluffy
in the middle. Next up, I’m going to try a sweet version. In the meantime,
you have to try one of these recipes.
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Butter Dip Cheddar Bay Biscuits
½ c. (one stick) butter
2½ c. flour
1½ T. granulated sugar
1 T. aluminum
free baking powder
1½ t. salt
¼ t. garlic powder
¼ t. onion powder
¼ t. Old Bay Seasoning
1 t. dried parsley flakes
1 c. shredded extra-sharp cheddar cheese
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, salt, garlic powder,
onion powder, Old Bay, and cheese. 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.
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