Buttermilk Biscuits

The basket is mine, everyone else can share the one on the plate

A biscuit is always best still steaming from the oven and drizzled with sorghum. Of course, biscuits are also quite tasty a few minutes later and cold the next day.

Always use buttermilk and unsalted butter when mixing the dough. I like to use unbleached white flour, but any white flour will work. The measurements below are close, but more flour or milk may be required to reach the required consistency. Do not over knead the dough or the biscuits will get tough. Anything can be used to cut out the biscuits but I have found the edge of a pint glass dipped in flour works best. Roll the dough out as thin as desired, but remember the biscuits will only double in size so don’t roll them to thin.

Biscuits

• 2 cups flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup butter
• ¾ cup buttermilk

In a medium bowl mix together dry ingredients. Add butter and cut it in with a pastry blender or fork until it resembles fine crumbs. Create a well in the center of the flour and add buttermilk. Quickly work mixture until it forms a rough dough that is not sticky. More milk or flour may be needed to get the consistency correct. Roll out the dough to at least ¾” thick. Using a glass or cookie cutter cut out the dough. Form the excess back into a ball, roll it out again and repeat until all dough is gone. Place biscuits on a greased baking sheet and bake at 450 degrees until puffed and golden on top, about 10 minutes.