Swimming in Butter Biscuits
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HerbcoFood My pan wasn’t deep enough, wow our eyes are on fire from the burnt butter, but they look terrific. This might be the easiest recipe in my tool box, waiting for them to cool a bit before cutting, thanks for the recipe.
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mrobisr
Man-O-Man do those look awesome!
How deep of a dish should a guy use to avoid the eye burns?
I can’t wait to give this a trycongo Can’t really say at this point since this was my first try, but I plan on trying in my dutch oven, so hopefully I will have a better answer at some point.
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I just got done making them
I used a 8X8 roughly 2 in deep. No problems with overflowing. Biscuits are pretty delicious
Thanks for sharing this recipe -
Those came out wonderful
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I’m gonna have to try these with some gluten free all purpose flour. These look great!!!
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ND Mike If they don’t turn out like they should, then that is on you cowboy!
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ND Mike If they don’t turn out like they should, then that is on you cowboy!
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Per the request of mrobisr
Ingredients:
2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp saltInstructions:
Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
Bake for 20-25 minutes or until golden brown on top.HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
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HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
Dave in AZ They look great, and yeah you are kidding yourself, lol.
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HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
Dave in AZ Guaranteed to sleep well. Very nice rendition of the original.
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They were a hit! My dang kids liked these better than the prime brisket! Which was pretty darn good. These really are a simple but tasty biscuit. There is a crunch to them from the butter.
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HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
Dave in AZ looks yummy and with that brisket you got a winner
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HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
Dave in AZ They sure look good. I will be making them one of these days, thinking sausage gravy will be on the menu also.
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Dave in AZ They sure look good. I will be making them one of these days, thinking sausage gravy will be on the menu also.
bocephus Yeah, I was thinking the same thing the day I made them. There is always next time!
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congo yours look great also. Congrats
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HerbcoFood Made these tonight to go with my brisket instead of cornbread, they look great! I used a convection compensated oven I haven’t used before, it dropped temp to 425, so I went a bit longer to be sure.
Now I have to hope these last until the brisket is done resting… ah who am I kidding, I’m eating one!
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Hello All,
I made the biscuits swimming in butter again. Turned out wonderful. This time I used a disposable foil pan. Dimensions 9 3/8 X 9 3/8 X 2 3/8 tall. Perfect size pan! The biscuits came out about 2 inches tall versus 3 inches. Next rendition is going to be using smoked sugar versus regular sugar. Thanks again for sharing this recipe it is wonderful!
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