I cant stop making these retro biscuits.
I now recognize them as being very similar to butter swim biscuits.
When developing my own butter swim biscuit recipe, I started by melting butter in a square baking pan.
Simply Recipes / Mark Beahm
It may seem like too much butterI certainly thought so.
But it’s the same amount of butter you’d add into classic biscuit dough.
And so now I get why Olga Mae called it her biscuit cake.
Simply Recipes / Mark Beahm
The biscuits also developed a crispy bottom and sides, reminiscent offocaccia.
I loved everything about them.
This recipe makes nine big, fluffy, tall biscuits.
Simply Recipes / Mark Beahm
They would also be delicious with a bowl of stew or soup.
Some small lumps are fine.
Let the dough rest for 5 minutes while you prepare your pan.
Simply Recipes / Mark Beahm
Remove the pan from the oven.
Scrape the biscuit dough into the center of the pan, onto the melted butter.
It is OK if some of the butter pushes up to the top, just keep going.
Simply Recipes / Mark Beahm
Wipe your bench scraper or knife, respray it, and go back over your lines one more time.
Its OK if the lines arent super definedthe dough is runny and will want to pool back together.
Bake for 20 to 25 minutes, turning the pan around halfway through the baking time.
Simply Recipes / Mark Beahm
You may still see some butter bubbling along the sides.
Allow the biscuits to rest for at least 5 minutes before slicing and the butter will be absorbed.
Slice along the lines you already made and serve.
Simply Recipes / Mark Beahm
Like most biscuits, these are best eaten the same day that you bake them.
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
