Butter Dip Buttermilk Biscuits

For Easter I made our favorite roast, potatoes & carrots and wanted to make some homemade bread to go along with it. However, we had lots of fun things planned for the weekend so I didn’t have time to wait on any dough to rise. Enter these Butter Dip Buttermilk Biscuits. They require no rise time and taste fluffy and soft with perfect buttery flavor & texture. I even made these the day before and reheated them before dinner and they did great! Perfect with jelly or apple butter or honey. These will be a definite staple in our house. Oh and these are so easy, Sophie even helped make them.

Butter Dip Buttermilk Biscuits
Source: The Country Cook

Ingredients:
1 stick (1/2 cup) unsalted butter
2 1/2 cups all purpose flour
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. baking powder
1 3/4 tsp. salt
1 3/4 cup buttermilk*

Directions:
Preheat oven to 450 degrees.

Melt butter in a microwave safe dish in 20 second increments until fully melted (alternatively can melt on the stovetop).

Pour melted butter into an 8 x 8 baking dish, set aside.

In a medium sized bowl, whisk together the flour, sugar, baking powder & salt until incorporated. Add in buttermilk and stir until a dough forms. Batter will be sticky and not super thick.

Spread dough evenly into the prepared dish on top of the melted butter. Use a knife to cut through the dough into squares (making incisions in the dough but not cutting all the way through, just as a guide to cut after they are baked).

Bake for 20-25 minutes until golden brown. Remove from oven and cut into squares. Serve warmed.

Notes:
*To sub for buttermilk: add 1 3/4 tbsp. vinegar to a  1 3/4 cup measuring cup. Fill the rest of the way full with milk. Let stand for 10 minutes and use as directed in recipe.