Homemade biscuits sound so good for dinner, but the time involved causes you a double take. Then you remember the last batch that would have qualified as hard tack on the Columbus expedition in 1492. Rather than just wasting the money, you pull out a tube of biscuits from the fridge. STOP!!!! Put the tube on the counter and slowly step away. What if I could teach you a recipe so easy the kids can do it? Would you be willing to give a try, just once?
1 c Butter
2 1/2 c Flour
4 tsp Baking Powder
4 tsp Sugar
2 tsp Salt
1 1/3 c Milk
Preheat the oven to 425 degrees if using a dark pan, 450 if using a light or glass pan.
Cut butter into pats and place into an 9×13 inch pan and insert the pan into the oven. Be sure to keep an eye on it, you want the butter to melt, not brown. Once it is melted remove from the oven.
Sprinkle flour onto the counter and begin to knead the dough for about 1 minute. It should have a smooth consistency but it will be sticky. Dust with enough flour to be workable.
Again, make sure you have a well floured surface and roll the dough into the shape of your pan. You want it to be slightly smaller than the pan in the oven. If in doubt, hold the pan over the dough to check. Using a pizza cutter, make a cut lengthwise and then strips 3/4 of an inch wide.
Working quickly, dip both sides of each strip into the melted butter and place into the pan.
Bake 15 to 20 minutes on the middle rack. Since every oven is different, be sure to check on them, they should be a light golden brown. This recipe is easily cut in half, simply use an 8×8 pan instead and check on the dips at 12 minutes.
The butter being used on the outside creates a crispy exterior that is slightly salty. As a result, we eat them as they are, no butter or jam at all.