Butter Dips
Adapted from a recipe in “Talk About Good!”
These old-fashioned biscuits get their name from being baked in melted butter, creating a golden-brown bottom crust.
Makes 32 sticks
5 tablespoons (¹⁄3 cup) unsalted butter
2¼ cups sifted flour, plus more for the work surface
1 tablespoon sugar
1 tablespoon plus ½ teaspoon baking powder
1½ teaspoons salt
1 cup whole milk
Instructions: Preheat the oven to 400 degrees. Place the butter in 9-by-13-inch baking dish; let it melt in the oven, then remove from the oven.
Meanwhile, sift together flour, sugar, baking powder and salt in a mixing bowl, then add the milk.
Stir slowly with a fork until the dough just clings together.
Generously flour a work surface. Transfer the dough there and dust lightly with flour on both sides.
Gently knead about 10 times, then roll out to an 8-by-12-inch rectangle that’s about ½ inch thick.
Cut the dough in half lengthwise, then cut crosswise into 16 equal strips. Working with one strip at a time, use both hands to pick it up and dip it into the melted butter in the pan, coating both sides.
Arrange all the strips close together in the pan as you go.
Bake (middle rack) for 20 to 22 minutes, until golden brown. Serve hot.
Variations (4): Add ½ cup grated sharp American cheese to the dry ingredients.
Add half a clove’s worth of finely minced garlic to the butter before it melts in the oven.
Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking.
Add ½ cup minced chives or parsley to flour mixture.
Nutrition per piece:
50 calories, 1 g protein, 7 g carbohydrates, 2 g fat, 2 g saturated fat, 5 mg cholesterol, 115 mg sodium, 0 g dietary fiber, 0 g sugar