Butter dip biscuits バーター漬けビスケット

japanese cake

It was a snow day, so my wife was at home and when I came home, she had made cookies and this biscuit which is essentially bread fried in butter in the oven. It has a nice crunchy crust and nice buttery flavor. It may not extremely healthy for you but it certainly tasted good.


1/3 cup butter

2 1/4 cups flour plus more for work surface

1 tbs. sugar

1 tbs. plus 1/2 tsp. baking powder

1 1/2 tsp salt

1 cup whole milk


Sift together the flour, sugar, baking powder and salt in a mixing bowl, then add the milk. Stir slowly with a fork until the dough just clings together.

Transfer the dough to a floured work surface gently knead about 10 times then roll out to an 8 X 12 inch rectangle about 1/2 inch thick. (Word of advice: make sure the dough is slightly smaller than the pan in which it will be baked). cut the dough in half lengthwise, then cut crosswise into 16 equal strips.

Preheat oven to 400 degrees. Place the butter in a 9 X 13 inch baking dish. Let it melt in the oven then remove from the oven. Working with one strip at a time, use both hands to pick it up and dip it into the melted butter in the pan, coating both sides. Arrange all the strips close together in the pan as you go. Bake (middle rack) for 20 to 22 minutes until golden brown.


1) Add 1/2 cup grated sharp cheddar cheese to the dry ingredients

2) Add 1/2 a clove of minced garlic to the butter before it melts in the oven.

3) Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking.

4) Add 12 cup minced chives or parsley to the flour mixture.

Baking doesn’t get any easier than this. These are a cross between cookie/short bread and biscuit. They have a very nice crunchy crust and soft interior. They have a rich buttery slightly sweet flavor. The suggested variations look very good too–we’ll have to try them.

Comments on Facebook