Butter-Dipped Biscuit Squares Recipe

5 4 4
Butter-Dipped Biscuit Squares Recipe
Butter-Dipped Biscuit Squares Recipe photo by Taste of Home
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Butter-Dipped Biscuit Squares Recipe

Read Reviews
5 4 4
Publisher Photo
These are the easiest and best biscuits I've ever made. They're light and buttery and go well with virtually any meal.
Recommended: Biscuits
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups self-rising flour*
  • 2 tablespoons sugar
  • 1 cup milk
  • 1/2 cup butter (no substitutes), melted
  • All-purpose flour

Directions

In a bowl, combine the self-rising flour, sugar and milk; mix well. Turn onto a floured surface; sprinkle with all-purpose flour. Pat dough to 1/2-in. thickness. With a sharp knife dipped in flour, cut into 3-in. x 2-in. pieces. Pour butter into an ungreased 13-in. x 9-in. baking pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450° for 10 minutes or until golden brown. Yield: 15 biscuits.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Butter-Dipped Biscuit Squares in Country Extra March 2000, p51

Nutritional Facts

1 each: 123 calories, 7g fat (4g saturated fat), 19mg cholesterol, 262mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.

  • 2 cups self-rising flour*
  • 2 tablespoons sugar
  • 1 cup milk
  • 1/2 cup butter (no substitutes), melted
  • All-purpose flour
  1. In a bowl, combine the self-rising flour, sugar and milk; mix well. Turn onto a floured surface; sprinkle with all-purpose flour. Pat dough to 1/2-in. thickness. With a sharp knife dipped in flour, cut into 3-in. x 2-in. pieces. Pour butter into an ungreased 13-in. x 9-in. baking pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450° for 10 minutes or until golden brown. Yield: 15 biscuits.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Butter-Dipped Biscuit Squares in Country Extra March 2000, p51

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Reviews forButter-Dipped Biscuit Squares

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Hensleycd User ID: 8232741 219501
Reviewed Feb. 2, 2015

"I've made a version of these for years! They are so good and buttery. We love them with chili."

MY REVIEW
margo_wheeler User ID: 1039657 51705
Reviewed Mar. 23, 2013

"Amazing! The dough is very wet, I added more flour, but they turn out very light."

MY REVIEW
katejudy311 User ID: 3820802 31786
Reviewed Sep. 2, 2009

"My husband loved these biscuits. I did add extra flour. The dough is extremely delicate. I melt half the butter in the pan and the other half in the microwave.I found it difficult to turn the bicuits in the butter so i brush the remaining on top and bake as indicated. Very good."

MY REVIEW
tango7 User ID: 441598 51703
Reviewed Aug. 14, 2009

"Has anyone tried these?? I didn't get a dough, I got a batter? Added more flour & they are in the oven now."

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