Butter Dip Buttermilk Biscuits The Fluffiest Moistest Recipe 40 Mins

Instructions:

1. Preheat oven to 450°F (230°C). Place the 6 Tbsp of butter for the dip into your 9x9 inch square or 9-inch round baking dish and place it in the oven while it preheats. The butter should melt completely and be very hot.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until thoroughly combined and aerated.
3. Add the frozen, diced butter to the dry ingredients. Use a pastry blender or pulse briefly in a food processor to cut the butter into the flour until the pieces resemble small peas and coarse meal. Do not allow the mixture to get warm.
4. Create a well in the center and pour in the cold buttermilk all at once. Mix gently using a wooden spoon or spatula until the dough is just moistened and shaggy. Do not overmix; a few streaks of flour are acceptable.
5. Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into a rough 1-inch thick rectangle. Fold the dough in thirds, like a letter. Rotate 90 degrees and repeat the pat-and-fold process once more. This creates flaky layers.
6. Pat or roll the dough to a final thickness of 3/4 inch (2 cm).
7. Using a sharp 2.5-inch biscuit cutter, press straight down firmly to cut the biscuits. Do not twist the cutter. Gather the scraps, gently pat them together, and cut the final biscuits.
8. Carefully remove the hot baking dish with melted butter from the oven. Pick up each raw biscuit, dip the bottom completely into the melted butter, flip it, and dip the top. Arrange the dipped biscuits tightly packed in the hot pan.
9. Immediately return the pan to the preheated 450°F oven. Bake for 12 to 15 minutes, or until the tops are golden brown.
10. Remove from the oven. If any melted butter remains in the pan, gently brush it over the tops of the hot biscuits for extra sheen and serve immediately.