Butter Dips

We first tried this recipe on New Year's Eve in 1984 and it has been our go-to recipe for a quick bread for Sunday dinner ever since. It doesn't need to rise, and you don't have to cut in shortening. Plus, it's easily varied - try adding cheese or herbs. Oh, and we usually double it, baking in a 9x13" pan. (That was when we had kids at home, now we half the recipe!)

Butter Dips 

1/4 cup butter or margarine 

1 3/4 cups flour 

2 teaspoons sugar 

2 teaspoons baking powder 

1 teaspoon salt 

1/2 cup milk 

Heat oven to 450°. Melt butter in the oven in a 9" square pan. Mix together flour, sugar, baking powder and salt into a bowl. Add the milk and stir. Knead lightly and roll into an 8" square. Cut into 18 strips and place in butter in pan (take it out of the oven first), turning to coat both sides. Return pan to oven and bake 8-10 minutes.

Here's the dough rolled out and cut into "sticks".

You don't have to be perfect when coating with the melted butter.

These maybe should have cooked just a minute longer to become golden brown - or maybe it's just a bad picture. Next time we make them, I'll have to get a new picture! (See above - made as squares and not rectangles.)