Puddle of Butter Biscuits

I know these aren't traditional Southern biscuits but they are equally yummy in their own way.  I happened upon this recipe on a blog I read sometimes called The Big Red Kitchen.  She calls hers 'Pool of Butter Biscuits' but when asked the name the first time I made these, Puddle replace Pool and it stuck.  My Dad requests these every time he gets a chance and there's usually a battle for the last crusty corner piece.  They are amazing with Heather's homemade strawberry jam.

I doubled the original recipe and tweaked it a bit to make it work for me.  This recipe makes a lot of biscuits so share with a crowd or be prepared for leftovers... not necessarily a bad thing!!  I haven't had any success halving the recipe or using her original one without doubling it so if you try it and it works out, let me know!

Puddle of Butter Biscuits
Adapted from Big Red Kitchen's 'Pool of Butter Biscuits'


1 stick butter
2 1/2 cups all purpose flour
4 tsp. sugar
4 tsp. baking powder
1 tsp. table salt OR 2 tsp. kosher salt
1 1/3 cup buttermilk or sour milk
1/4 - 1/2 cup milk

*Preheat oven to 450 degrees.  Mix dry ingredients.

When your oven is preheated, cut the stick of butter into pats and melt them in a 13x9 pan by putting them in the oven for a minute or two.  Keep watch!  Butter will burn and it's not pretty.

Then mix your buttermilk or sour milk into the dry ingredients adding the regular milk if the dough seems too dry.*  Plop dough on top of the melted butter.  It really is a 'plop' not a 'pour'.  Your dough should be dough, not batter.

Spread the dough to the edges of the pan.  It's okay if some of the butter seeps onto the top of the dough.  Then use a spatula that you've dipped in the melted butter to cut the biscuits into squares.  

Bake for approximately 15 minutes and ENJOY!

*A really long note about milk:  In the ingredients list, I say you'll need 1 1/3 cups buttermilk or sour milk and 1/4 - 1/2 cup regular milk.  Let me explain.  I noticed when I made these with buttermilk that the dough wasn't thin enough to spread properly if I only used 1 1/3 cups; however, if I added more buttermilk, the biscuits tasted a little sour.  So, if you get to this point and experience the same thing, thin out your dough with a little regular milk, just until you think it will spread well.  I did not have the same problem when I used sour milk so you should only need 1 1/3 cup of sour milk if you're using it in place of the buttermilk.  What's sour milk, you ask?  Well, since this really long note about milk isn't quite long enough, I will tell you how to make sour milk.  Pull out your measuring cup.  Put a Tablespoon of lemon juice for every cup of sour milk you need in the measuring cup and fill to the desired amount with milk.  Let sit for at least 5 minutes on the counter.  Presto!  Sour milk.  So, for this recipe you would put 1 Tablespoon plus 1 teaspoon lemon juice in your measuring cup and then fill with milk to the 1 1/3 cup line.  I've heard that this can also be done with white vinegar but I have never tried it. End really long note about milk.  Phew!

**04/15/12 - I tried to make these this morning from this recipe and notice a few things were missing.... like baking powder and a cup of the flour.  I've edited the recipe.  It's correct now.  Oops.  Luckily (?) it seems that no one is trying my recipes since I didn't hear about any flat, runny biscuits.  lol.