Buttery Buttermilk Biscuits

Michelle Nielsen

These biscuits are so good - chewy and soft on the inside and buttery and crunchy on the top and bottom. I served these as part of a pioneer themed Relief Society luncheon I hosted in July 2017 and the sisters seemed to love them - although I'm sure they tasted even better because I served them wearing a pioneer dress and bonnet.  I could personally eat the whole pan, but I generally show some self-control and eat only half....

2 1/2 cups all-purpose flour

1 1/2 Tbsp. baking powder

1 1/2 Tbsp. granulated sugar

1/2 cup butter, salted

1 3/4 cup buttermilk

In a microwave-safe 8 x 8 pan melt stick of butter in the microwave. In a medium bowl, mix together the flour, sugar, and baking powder.  Pour in the buttermilk. Stir until a loose dough forms. Batter will be sticky.  Pour biscuit dough into baking dish (right on top of melted butter.) Spread it out with the back of a spoon or a butter knife or your hand. Some of the butter will run over the top of the dough - that's okay. You can score top of dough into 9 pieces if desired before baking. Bake at 450 degrees for about 20-25 minutes, rotating dish once during baking, until golden brown on top.  Eat plain or with jam or honey.