Quick and Easy Butter Dipped Biscuits

Butter Dipped Biscuits

I love making buttermilk biscuits for people here in Spain because they aren’t something that is commonly found here.  Most people have never heard of biscuits, and those that have think that “biscuits” are always “cookies” because their familiarity with the word comes from UK teacher taught English lessons, British friends, and the imported cookies in the supermarket.

People are pleasantly surprised to try something new, especially when they see how simple they are.

Making butter dipped biscuits is my favorite way to prepare them because they are so quick and easy.  There is no rolling out the dough with a rolling pin before cutting them out, so you don’t have to worry about working the dough too much.

Instead, these biscuits are cut directly in the pan before baking.  They are cooked in butter, which allows the butter to seep up in between biscuits, making them very flavorful, and keeping the biscuits from fusing together while baking.

In about half an hour, you end up with perfectly formed biscuits that are easy to separate, very moist, and flavorful!

Have I sold you on them?

Butter-Dipped-Biscuits-1

For these biscuits, I ground my wheat on the WonderMill’s bread setting, and I think it worked really well in this recipe.

Quick and Easy Butter Dipped Biscuits
 
Author:
 
Ingredients
  • 2½ cups flour
  • 1¾ cups buttermilk (Or milk kefir)
  • 4 tsp. sugar
  • 1½ Tbsp. baking powder
  • ½ cup unsalted butter (If using salted, reduce the amount of added salt in the batter)
  • 1 tsp. salt
Instructions
  1. Preheat your oven to 430ºF.
  2. Melt your butter and pour into the bottom of the baking pan you plan to use for the recipe. I used a 10 inch round silicone pan, but you can use any similar sized pan. A bit smaller pan would have resulted in taller biscuits, of course.
  3. Mix the flour, buttermilk, sugar, salt, and baking powder until just combined.
  4. Pour the mixture over the butter in your baking pan. The butter should seep up around the batter on the edges. That's a good thing!
  5. Cut your biscuits into the desired shape. If using a square pan, the easiest way to do it is to make two vertical and two horizontal cuts, mimicking a tic-tac-toe board, diving the dough into 9 square shaped biscuits. Since I don't have a square pan, I decided that mine would look better round. I used a cookie cutter to cut out as many round shaped biscuits as I could.
    The butter should seep up along the cut line between your biscuits.
  6. Bake until golden brown, around 25 minutes.
  7. To serve, pull the biscuits apart at the scored cut line. I like to serve the round shaped biscuits, and eat the little odd shaped biscuits between them. They have the most butter and are the best ones!

Butter-Dipped-Biscuits-6

About Tracy Ariza

Tracy is an American expat who currently lives in Spain with her fisherman husband, a toddler, 2 dogs, and 4 hens. She blogs at Oh, The Things We'll Make! (http://thethingswellmake.com) where she shares real food recipes, crafts, and other DIY projects including how to make everything from pantry staples to household items like soap. She also likes making healthy food fun, and especially loves sharing holiday recipes and projects. When she isn't blogging, she's probably crafting, baking or hiking on the mountain with her dogs.

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Easy Peasy English Muffin Bread

I have a confession to make.  I am a bread addict.  Give me a chunk of crunchy chewy whole grain bread or a slice of fresh artisan bread and I am in heaven.

The good news is that quality breads are readily available for purchase almost everywhere these days.  The bad news is that they are super expensive.  The answer to this good news bad news situation is easy: bake your own bread!  Okay, I get it but who has the time for that?

The answer?  We all do!!

Easy Peasy English Muffin Bread |Backdoor Survival|

Lucky for me, I have some easy, one bowl bread recipes up my sleeve and have made them often.  Alas, they have always been made with store-bought flour and although I have tinkered with half white and half whole wheat flour, I have been chicken to go 100% whole wheat.

This being the new year and a time for resolutions, I decided to change my ways and start making bread using 100% whole wheat flour that I mill myself using a WonderMill Electric Grain Mill.

How to Make 100% Whole Wheat English Muffin Bread

The first step is to mill the wheat.  I like to use Hard White Wheat because it has a lighter, less intense flavor than the Hard Red.  From experience, I know that it is best not to use warm flour so I mill my flour the night before I plan to bake.  I use the setting for “Bread” flour which is a bit more course than the finer, “Pastry” setting on the WonderMill.

Easy Peasy English Muffin Bread |Backdoor Survival|

Easy Peasy English Muffin Bread |Backdoor Survival|

This is what your freshly milled flour will look like.

Remember when I said this was easy?  Here is the recipe.

English Muffin Bread

Ingredients
2 3/4 cups warm water
3 1/2 teaspoons yeast
1 Tablespoons salt
1 1/2 Tablespoons sugar (or raw sugar)
5 1/2 cups whole wheat flour milled from hard white wheat

Easy Peasy English Muffin Bread |Backdoor Survival|

It helps to set your ingredients out in advance

Directions

Dump all of the ingredients into a large bowl and mix by hand with a spoon.  The dough will be sticky and lumpy but not to worry, that is exactly what you want.  Mix for three or four minutes at the most.

Easy Peasy English Muffin Bread |Backdoor Survival|

The dough will look “rough” and goopy.  That is just fine!

Cover the bowl with a towel and set in a warm place to rise.  Depending on the temperature in your home, this first rise will take 1 1/2 to 2 hours.

When the dough has is about double in size, remove the cover and stir it back down.  Immediately ease the dough into 2 loaf pans.

Easy Peasy English Muffin Bread |Backdoor Survival|

Once again, set the dough aside and allow it to rise until it reaches the top of the pans.

Easy Peasy English Muffin Bread |Backdoor Survival|

After the second rise, it starts to look like bread instead of a blog.

Bake at 350 degrees for 45 minutes or until golden brown.

Remove from the oven and generously brush with melted coconut oil (or butter if you prefer).  Let cool about 10 minutes then turn out of the pan.

Easy Peasy English Muffin Bread |Backdoor Survival|

This is not a high-rising bread. But, it is nice and even.  Perfect for toasting!

Cool completely before cutting.  This bread is incredible toasted and topped with butter, jam, honey, or good-for-you coconut oil.

Easy Peasy English Muffin Bread |Backdoor Survival|

Pardon me while I take a snack break!

That’s all there is to it.  I hope you enjoy your home baked, 100% Whole Wheat English Muffin Bread.  Not only is it easy to make, but there is minimal clean up.  What more could you ask for?

100% Whole Wheat English Muffin Bread
 
Author:
Recipe type: Bread
Serves: 2 loaves
 
This is the easiest one bowl, 100% whole wheat bread that you will ever make. Easy peasy!
Ingredients
  • 2¾ cups warm water
  • 3½ teaspoons yeast
  • 1 Tablespoons salt
  • 1½ Tablespoons sugar (or raw sugar)
  • 5½ cups whole wheat flour milled from hard white wheat
Instructions
  1. Dump all of the ingredients into a large bowl and mix by hand with a spoon. The dough will be sticky and lumpy but not to worry, that is exactly what you want. Mix for three or four minutes at the most.
  2. Cover the bowl with a towel and set in a warm place to rise. Depending on the temperature in your home, this first rise will take 1½ to 2 hours.
  3. When the dough has is about double in size, remove the cover and stir it back down. Immediately ease the dough into 2 loaf pans.
  4. Once again, set the dough aside and allow it to rise until it reaches the top of the pans.
  5. Bake at 350 degrees for 45 minutes or until golden brown.
  6. Remove from the oven and generously brush with melted coconut oil (or butter if you prefer). Let cool about 10 minutes then turn out of the pan.
  7. Cool completely before cutting. This bread is incredible toasted and topped with butter, jam, honey, or good-for-you coconut oil.
  8. Recipe adapted from One Good Thing By Jillee

 

About Gaye Levy

Gaye Levy is a blogger who grew up and attended school in the Greater Seattle area. After spending many years as an executive in the software industry, she abandoned city life and  moved to a serenely beautiful rural area on an island in NW Washington State.

She lives and teaches the principles of a sustainable and self-reliant lifestyle through her website at BackdoorSurvival.com.  On Backdoor Survival you will find survival and preparedness articles along with tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.

To read more from Gaye, visit her website, Backdoor Survival. You can also follow her  on Facebook, Twitter, Google+ and Pinterest, or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.

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