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  • Christine Witherspoon

    Butter Dip Biscuits. *NOTE* she calls for 2 tsp kosher salt, if you don't have that, use ONE TSP reg salt. Otherwise they're too salty! I made them with whole wheat pastry flour, so I let them sit for about 10 minutes before popping the pan into the oven (that lets the flour hydrate & makes the bread perfectly moist) My family has a great biscuit recipe, but these took about 5 minutes compared to 45 or so to roll out, cut, repeat like with my family's recipe. This is a KEEPER!

  • Susan Jacques

    The Country Cook: Butter Dip Biscuits - Pretty good and very easy. Even though they bake up "fluffy", they are very moist and dense. Although I don't think they taste like biscuits...they have more of a bread consistency to me. And I used regualr salt instead of Kosher and they turned out fine.

  • MaryAbigail Reinhardt

    Butter Dip Biscuits {no rolling or cutting necessary!} tried this - they are a little like fast food biscuits but not as good as I wanted them to be.

  • Jaime Platt

    Breakfast: Butter Dip Biscuits (no rolling or cutting necessary). Use rimmed pan.

  • Jennifer Murray

    Butter Dip Biscuits {no rolling or cutting necessary!} | The Country Cook

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