I had almost forgotten. Then I got sick. A flu-like respiratory virus, during the hottest days of summer. Feverish, achy, unable to smell or taste, I’d hardly eaten for days. Then it came. The stirrings of actual hunger. What could I possibly want to fill that food craving? A nice healthy salad? Bowl of soup? Although I was hungry, none of those sounded good.
Then I remembered these biscuits that I’d apparently forgotten since cooler days – and I felt like I could eat whole pan – or, as my Dad would call it – the “your eyes are bigger than your stomach” syndrome. I had to make them! But, truly, these biscuits are all you desire in a biscuit sometimes – scrumptious, buttery, homemade and so easy you almost hate to admit these are the Easiest Homemade Biscuits Ever!
Now you’ve probably seen this recipe before. Entitled “Butter Dip Biscuits”, it’s been travelling the internet superhighway for a while and from what I gather, it is a reincarnation of a Betty Crocker recipe from years ago. The Betty that lives at my house doesn’t have this one. I first saw it at The Country Cook, and added a bit of salt to the dough which she did not include. Most recipes make these in an 8×8 square Pyrex pan, probably because they are prettier and definitely more evenly-sized that way.
My family happens to like the crunchier crust created by the cast-iron pan, so that is how I make them. These biscuits are nothing like my Best Buttermilk Biscuits, which contain layers and layers of beautiful and buttery biscuit goodness, but these are light and fluffy buttery biscuit goodness, similar to that of a drop biscuit. So they are the perfect biscuit for soups, stews, gravy or anything with a sauce. And did I mention they are E-A-S-Y? Flour, baking powder, sugar, salt, buttermilk. Mix it together. Melt butter in a pan. Spread that batter. Bake. Yum!
So if you are experiencing “your eyes are bigger than your stomach” syndrome, please, feel free to join me and make the Easiest Homemade Biscuits Ever. Enjoy!Print
Easiest Homemade Biscuits Ever
These light and fluffy biscuits will become your go-too biscuit for soups and stews or Biscuits and Gravy! So easy and so yummy!
I adapted this recipe slightly from The Country Cook.
Special equipment: either a cast iron skillet or 8×8 Pyrex pan.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 9 biscuits 1x
- Method: Baking
- 2 1/2 c AP Flour
- 1 1/2 T Granulated Sugar
- 1 1/2 T Baking Powder
- 2 t Salt
- 1 3/4 C Buttermilk
- 4 0z. (1 Stick) Salted Butter
- Preheat oven to 425F. If using cast iron skillet, preheat the pan as well. When oven is preheated, melt butter in the castiron pan. If not using castiron, melt butter in 8×8 Pyrex baking pan. Set aside.
- In a medium bowl, mix together flour, sugar, baking powder, salt. Stir in buttermilk. Batter will be wet and sticky.
- Pour batter into prepared pan. Use an knife or off-set knife to smooth the top of the batter. Some of the melted butter will be rising to the top of the batter – don’t worry, this is good!
- Using a sharp knife, mark lines about 1″ deep to seperate the biscuits. (No need to be super-precise here – it just helps divide the biscuits later!) If pan is square, make 9 squares, if using castiron, I still make 9 biscuits, although they are of several sizes.
- Place in preheated oven until biscuits are golden on the top and if you touch them with your fingers or a knife they feel firm, about 20-25 if using the preheated castiron pan, or 25-30 minutes in a Pyrex pan.
These biscuits are great with butter and honey or jam!
- Serving Size: 1/9 recipe
- Calories: 250