Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)

I weighed my flour for accuracy and used closer to 2 cups of buttermilk (milk+lemon juice because I didn't have real buttermilk). Very good for egg and cheese sandwiches and reheated in the oven.

The sugar ruins it. Unless you're serving these with honey or jam, the sugar simply dominates. It doesn't seem like a lot, and a little sweetness is welcome in brioche or cornbread, but when I'm eating biscuits, I want the butter and buttermilk to shine. Baking is both science and art, so I don't know if it would still work without the sugar, but I'm happy with regular buttermilk biscuits, so I'll go with that.

These are really thick but good. They should be eaten while still warm. They don't taste as good after they've sat.

These were OK but I like regular biscuits better. The batter sucked up all the melted butter. The bottom and edges were the best. I didn't use a casserole dish. I used a cast iron dish