I love how the internet is like an open cookbook, accessible, vivid, and somewhat interactive. I can do without some of the 92-picture steps (and here is the tablespoon coming out of the drawer, dipping into the baking powder, coming out, being washed…), but I do enjoy the look inside other kitchens, even down to the utensils. So there it is.
The other day I was surfing for recipes, and came across one that doesn’t exactly fit into my calorie budget without a lot of accomodations, but I couldn’t resist: Butter Dipped Biscuits.
Super simple, very basic ingredients that you probably have on hand, and they are deeee-licious.
I found most recipes for these to be about the same, but am linking to the above source since it is her delicious picture (I didn’t bother with a picture of mine).
Butter Dipped Biscuits (food.com)
1/2 cup unsalted butter (1 stick)
2 1/2 cups all-purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk (or “soured milk”)
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 butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk (add the last 1/2 cup slowly… you may not need it all). Stir until a loose dough forms. Batter will be a bit sticky.
Pour/press biscuit dough into baking dish (right on top of the melted butter). 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 don’t have buttermilk, “sour” your regular whole milk with vinegar. Use about 1T. per cup. Add vinegar to milk, stir, and let sit for about 5 minutes.)
They were very tasty, and very easy. I had a half of one with my diner, and savored every bite.