Buttery Anti-Cutout Biscuit Recipe
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Makes: 9 Biscuits
The idea originated from a buttermilk biscuit recipe I tried a while back that I didn't like at all. The biscuit itself had a bad taste but the theory of putting the dough in the butter was good. I grabbed my trusty Bisquick and crossed my fingers that this would produce the same crispy buttery outside but leave me a light fluffy inside. Indeed it does!
2 1/4 cups
Butter or Margarine, melted
Step 1: Preheat your oven to 425 degrees and gather your ingredients.
Step 2: Pour the melted butter into an 8x8 or 9x9 square pan.
Step 3: Mix the milk into the Bisquick until it is no longer dry and dough forms.
Step 4: This is best done using your hands, just make sure to wash them before and after. Add the dough to the melted butter. Don't mix the dough into the butter, just use your hands to push the dough out to the sides of the pan. You can let the butter come up on top of the dough like you see in the photo. Use the butter to keep your hands from sticking to the dough but don't take too long to complete this step because you don't want your dough to mix with the butter and become liquidy.
Step 5: Using the sharpest non-serrated knife you have, score lines to separate the dough into 9 square biscuits.
Step 6: Bake in preheated oven for about 15 minutes. I started to keep an eye on mine around 12 minutes and just waited until they were as browned as I wanted them.
When they come out of the oven, give them about 5 minutes to rest in the pan then use your knife to score the lines between and around the edges to loosen them. Remove biscuits and let cool on a wire rack.
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