Buttermilk Biscuits

Nothing beats a light and flaky biscuit enjoyed simply on its own, slathered with butter or served along side a bowl of soup or chilli. It’s hard to believe that in this day and age so many people purchase ready to bake biscuits at the store when really it’s one of the simplest things to make at home. If your like most people you have all of the items in stock in your pantry at all times and though I do swear by the buttermilk you could always substitute any other type of milk or even watered down cream for that matter. In a real pinch I’m guessing even water would work.

If you still think that making biscuits on a regular basis is a laborious task then freeze a large batch of unbaked biscuits for use at a later time. You won’t even be able to tell the difference between fresh and frozen.

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup cold unsalted butter
1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the butter using a pastry blender or a coarse grater rubbed with flour until the mixture resembles coarse crumbs. Make a well in the center and add 1 1/2 cups buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and bake for 20 to 25 minutes until risen and golden brown.