I don’t actually know where this recipe came from. My husband’s mom, a saintly mother of ten, triples it for her family. They are like the cheese biscuits that restaurants bring before meals, except tiny, so you can eat seven without feeling too terrible about yourself. I had extra cheese from making a broccoli salad and tend to have everything else involved on hand, so I made these with the Crockpot Cornish game hens the other night.
They’re called butter dips because of the way butter is used in this recipe. There is a lot of butter. Embrace it because they are delicious.
Also, shoutout to my biscuit bowl from R. Wood Pottery. I actually used it to make biscuits!
Butter Cheese Dips
1 stick butter plus 2 tablespoons
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup shredded sharp cheddar cheese
2/3 cup plus 1 tablespoon milk
Preheat the oven to 450 and melt the stick of butter in a 9×13 jelly roll pan or casserole dish (or divide butter among smaller pans)
Mix flour, salt, and baking powder together.
Cut the remaining 2 tablespoons of butter into the flour mixture (I used a grater to do this since I had already used it to shred the cheese).
Stir in cheese and milk.
Turn dough onto floured surface and knead 2 to 3 times.
Roll to about 1/4 inch thickness and cut with small cutter, like actually very small. I used a milk lid. Shot glasses work. That size.
Dip both sides of biscuits into the melted butter in the pan, and place them side by side in the remaining butter for baking.
Bake at 450 for 12-15 minutes.