We absolutely love our butter in this household, it’s quite alarming how much of the stuff two people get through! With all the bread and cake baking, it’s not surprising, really.
When I saw this butter-licious, American butter-dipped biscuits recipe on Pinterest my mouth immediately started watering.
It may look like a lot of butter but it isn’t really – a mere 113 grams (that’s how much is in an American ‘stick’ of butter). Anyway, it’s been decided by all those hugely intelligent scientists that butter isn’t bad for you!
You’ve probably noticed from the photos that it’s not anything like what the average British person would call a ‘biscuit’. American biscuits are what we over here might refer to as scones (whether you pronounce it to rhyme with ‘gone’ or ‘bone’).
I had one with a fried egg (as you can see in the main photo), and another with some mature cheddar. I must say, I’m not used to having savoury food with a sweet bread product – it took a bit of getting used to, but I’d definitely be making them again.
If you’re not vegetarian like me, try them with chilli con carne, sausages, bacon & eggs – especially if the meats are sweet-cured or maple-glazed. Or, have it like the Americans do, with even more butter as a side to a main course dish and/or with gravy!
- 113g/4oz salted butter
- 300g/10½oz plain flour
- 1½ tbsp granulated sugar
- 1½ tbsp baking powder
- 250g/9oz buttermilk
- Preheat the oven to 230ºC/450ºF/ gas mark 8
- In a microwave-safe bowl (or the dish the biscuits are being cooked in if it's microwave-safe) melt the butter in the microwave
- Put the melted butter into an 20cmx20cm/8"x8" baking dish
- In a medium-sized mixing bowl, mix together the flour, sugar and baking powder
- Pour in the buttermilk and stir until a loose dough forms
- Pour the biscuit dough into the baking dish (on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly fine
- Cook for 20-25 minutes (rotating the dish 180º once during baking) - the biscuits should be golden brown on top and spring back to the touch