Butter Floats
Butter Floats
Alice Corkren  | The Bitter Socialite

Breakfast will officially never be the same for anyone after that first taste of a butter float. A product of my great aunt Dolores, fondly nicknamed “Doub”, these sinful little pleasures fall somewhere between a biscuit and a pancake. A butter float begins with a simple mix of ingredients that create a “dough-like” mixture which is then rolled out super thin and cut into squares. To ensure an irresistibly crunchy crust each square is then coated with a layer of melted butter before baking in a 350° oven. The result is nothing short of extraordinary when served piping hot with an ample amount of sweet, sticky syrup and a side of extra crispy bacon.

RECIPE:


2 cups self-rising flour

1 tablespoon vegetable shortening

1/2 cup milk

2 tablespoons butter

METHOD:
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1. Pre heat oven to 350°. Measure 2 tablespoons butter into a cast iron skillet or baking dish and place in the oven to allow the butter to melt.

2. In a medium bowl combine flour and shortening using a fork or pastry blender until the mixture resembles course crumbs. Gradually add milk and stir until a dough is formed.

3. On a floured surface, roll out the dough to a thickness of about 1/4 in and then cut into squares.

4. Remove the cooking dish from the oven and dip each square of dough in the melted butter generously coating both sides. Bake in a 350° oven for approximately 12-15 minutes or until crispy, and golden brown. Serve warm with maple syrup and fresh fruit.


Butter Floats
Alice Corkren  | The Bitter Socialite

Butter Floats
Alice Corkren  | The Bitter Socialite

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