Swimming-in-Butter Biscuits

Sometimes you just need biscuits. Sometimes, you just need some buttery goodness. This combines the two ideas and gets you biscuits that will make you rethink making biscuits as a once-in-a-while treat to something you can throw together in literally 10 minutes.

Here's the thing: this recipe combines the awesome quickness of a drop biscuit, with the great buttery flavor of a cut-the-butter-into-the-flour option, keeping things quick and easy and super tasty.

Note: You could 100% replace the clabbered milk with buttermilk, but ... we always have milk in the fridge. We don't always have buttermilk and I imagine your house is the same. To make clabbered milk, pour milk into a liquid measuring cup. Add the vinegar. Let sit for a couple minutes for the protein to coagulate a bit. Voila!

Swimming-in-Butter Biscuits

Yield: 9 biscuits

ingredients

8 tablespoons unsalted butter

2 3/4 cups all-purpose flour (or sub in 3/4 cup whole wheat flour, if you'd like)

4 teaspoons baking powder

1 tablespoon granulated sugar

2 teaspoons fine salt

3 oz cream cheese, cut into small bits

2 cups clabbered milk (1 7/8 c whole milk + 2 T vinegar)

Directions

Position a rack in the middle of the oven and preheat to 450 degrees.

In a 9-inch square baking dish, melt the butter (either in the oven as it preheats, or in the microwave). If you go for the oven option, keep an eye on it so it doesn't burn.

In a large bowl, whisk together the flour, baking powder, sugar and salt until combined.

Add cream cheese, tossing it with the flour mixture, and squish it into flat and smaller pieces. You will have larger and smaller bits, that is totally ok. Add the buttermilk and stir gently with a spatula just until combined. Do not overmix.

Gently pour the batter over the melted butter. Use a knife or offset spatula to spread the batter evenly in the dish.

Using quick sure movements, use a bench scraper to “cut” the dough into 9 squares. If the lines close up, go back and take another pass through, though you shouldn’t expect them to remain completely distinct.

Bake for 20 to 25 minutes, rotating the pan halfway through, or until the tops of the biscuits are golden brown and the edges crisp. Following your scored lines, cut and serve. Enjoy!