The Country Cook: Butter Dip Biscuits

I'm a big sucker for a good biscuit, but I've also not found a good recipe for that perfect flaky buttery biscuit nirvana, so I occasionally play with random recipes I find.  This one had me intrigued, with its butter on the outside instead of the inside.  It definitely is not the recipe I'm looking for, and the biscuits turned out a bit dense, but this makes sense with the butter in the pan instead of the dough.  They do come together quickly if you need a bread with dinner.

Note: If you want a seasoned biscuit, I recommend adding some to the butter before adding the dough.  That way it all gets baked together.  I also used a weird pan size for mine, so they made 6 big biscuits instead of the 9 you would get from a square pan.

Butter Dip Biscuits
From The Country Cook blog

½ cup (1 stick) salted butter
2½ cups all-purpose flour
1½ tablespoons granulated sugar
1 tablespoon baking powder
1½ teaspoons kosher salt
1¾ to 2 cups buttermilk

Preheat oven to 450°F. Grease a glass or ceramic 8x8-inch or 9x9-inch baking dish.

In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry, add a tad bit more buttermilk until the batter is thick and sticky.

Pour biscuit dough into baking dish (right on top of the melted butter). Some of the butter will run over the top of the dough. You can spray your hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares with a sharp knife (as best you can). This will help with cutting later when the biscuits are baked.

Bake, on the middle oven rack, for about 25 to 30 minutes, or until the biscuits are golden brown on top and spring back to the touch.  Rotate the dish once during baking to ensure even browning.