These are the easiest and best biscuits I've ever made. They're light and buttery and go well with virtually any meal.
- 2-1/4 cups self-rising flour
- 2 tablespoons sugar
- 1 cup 2% milk
- 1/2 cup butter, melted
- In a large bowl, combine the self-rising flour, sugar and milk. Turn onto a floured surface; sprinkle with flour. Pat dough to 1/2-in. thickness. Cut into 3-in. x 2-in. pieces.
- Pour half of butter into an ungreased 13x9-in. baking pan. Transfer biscuits to baking pan; brush remaining butter over tops of biscuits. Bake, uncovered, at 450° for 10 minutes or until golden brown. Yield: 15 biscuits.
Originally published as Butter-Dipped Biscuit Squares in Country Extra March 2000, p51
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