If I had a will, I’d have to leave a small part of my ill-gotten gains to one of my favorite food bloggers.
Her name is Brandie and she blogs at The Country Cook and she helped make these biscuits a reality and honestly, is there anything else I need to say?
Yes, I know I need to make up a will. I’ll get around to it, Judgypants.
First I need to make and eat more biscuits. This is how my priorities fall, people.
They’re probably the easiest things in the entire world. The biscuits, I mean. They don’t even need to be rolled or patted out and cut.
Microwave butter right in the baking pan.
Mix together the other ingredients just until they’re combined. Be careful not to overwork the dough because much like with brownies, overworking leads to toughness and nobody likes a tough biscuit.
And this leads me to an important part of the recipe. It calls for buttermilk, which is thicker than “sweet”, aka regular, milk.
Don’t have buttermilk? Easy substitution time! If this were a YouTube video, this is the part where I’d use some funky dance music and cut to a quick series of shots of me dancing.
Pour juuuust slightly less milk than you need, then add white vinegar until you make up the difference. This shouldn’t be more than maybe a teaspoon or two.
Let it sit for a while and then voila! Curdly milk with lots of tang which reacts with the baking powder, thus leavening your biscuits.
It makes them fluffy, in other words.
If you don’t have vinegar either (which…why do you not have vinegar in your cabinet?), you can use regular old milk but you’ll need to use a bit less milk – maybe a cup and a half – or a bit more flour to make up the difference.
Back to making biscuits.
Spread the dough over the melted butter and cut it into squares before popping the pan into the oven.
I know. It doesn’t even seem right. But it is.
20 to 25 minutes pass, during which time you will do some intense cardio to burn off the calories you’ll soon be consuming. Trust me.
And then you have biscuits, my friend.
It’s just that simple.
Somewhere, angels are weeping because they’re jealous over not being able to eat these little pillows of buttery goodness. I’m serious. I can hear them.
You know what these go perfectly with? Chicken bacon chowder. Or beef stew.
Or preserves and a cup of coffee first thing in the morning. Holy goodness gracious.
1 stick (8 tbs) unsalted butter
2 1/2 cups all-purpose flour
4 tsp granulated sugar
4 tsp baking powder
2 tsp salt
1 3/4 cups buttermilk
Preheat oven to 450 degrees.
Place stick of butter in 8×8 pan and melt in microwave (or melt butter on stovetop and pour into pan).
As butter is melting, combine dry ingredients in a large bowl. Pour in buttermilk and mix everything until just combined – be careful not to overwork the dough or biscuits will turn out tough.
Pour dough out of bowl into pan, right over melted butter. Spread the dough out as evenly as you can and pat it into the corners. ”Cut” the dough into 9 squares with a sharp knife.
Place pan in preheated oven and bake for 20-25 minutes. As they bake, you may need to dab bits of overly-browned butter off of the edges with a paper towel as the butter bubbles up over the biscuits.
What is your favorite way to eat biscuits?
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