In a bowl went:
3/4 c flour
3/4 c milk
pinch of salt
Melted maybe 2 tsp of butter, and then added it into the bowl and mixed it in. Tossed another 2 tsp into the pan to coat the bottom. Cooked at 425 for a full 20 minutes. Came out golden-brown at the edges and spongy-soft in the middle.
Re: butter, I know I definitely had less butter total in this one, but it tasted more buttery. Either mixing the butter in or adding the salt is helping, or both. Maybe I don't need much butter at all coating the bottom of the pan. It didn't even come close to sticking.
The crust was still a little dense at the bottom, more crunchy than crispy. Wonder what I could do to help that. Is this also related to butter quantity? Fixable by heating time? Addition of baking powder? iiam.
Diff from last time: proportionately more flour and milk. Added salt. Reduced butter. Cooked a little hotter and much longer.