Butter Dip Buttermilk Biscuits Recipes

Steps:

• If you do not have buttermilk, you can create a buttermilk substitute with 1 3/4C whole milk and 2Tbsp vinegar. Just pour vinegar into the milk and let sit while you mix the other ingredients. Milk will be slightly chunky. Dump everything in the mix.
• Preheat oven to 450deg.
• Place butter in 8X8 baking dish and put in oven to melt (or butter can be melted in the microwave and poured into baking dish). Remove when butter is melted.
• In medium mixing bowl thougherally combine dry ingredients.
• Add Buttermilk (or buttermilk substitute).
• Mix gently until ingredients are loosely mixed. Lumps are ok. It will look a hot mess, that's fine!
• Pour mix into 8X8 pan, spread to edges of pan. Do not mix with butter, allow the butter to run over the top of the mix. Again, Its fine that it looks like a mess!
• Bake 20-25 minutes or until a knife comes clean out of the biscuits. Cool slightly, cut into squares and serve as desired.

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Spray an 8" square baking dish with nonstick cooking spray. Melt stick of butter in dish. (either in microwave or in oven).
• 3. In medium bowl, mix together the flour, sugar, baking powder, and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
• 4. Press biscuit dough into baking dish, right on top of the melted butter. It is easiest to spread it out with your hands. (it is okay if some of the butter runs over the top of the dough) Take a sharp knife and cut the biscuit dough into nine squares before baking.
• 5. Bake for about 20-25 minutes or until golden brown and springs back to the touch. Note: If you notice that some of the butter is coming up to the top during baking, and getting too brown, just take a paper towel and dab around the edges a bit.

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.