Bek’s Buttermilk Biscuits
This is one of those recipes I worked on for awhile till it came out the way I wanted. The recipe is simple enough and so quick, that you can easily make these on a weekday morning with yummy jam. Or you can enjoy them on a lazy Saturday morning alongside your eggs and bacon. These can easily be used as the base for a strawberry shortcake dessert or for biscuits and gravy. Enjoy!!
2 cups all purpose flour
1 TB baking powder
¼ tsp. Baking soda
1 tsp. Kosher salt
1 stick (8 Tb) cold, butter. (NOT margarine)
1 cup cold buttermilk. (If you can find the buttermilk that is not low fat, even better!)
Preheat the oven to 450 degrees.
In a large bowl, combine the dry ingredients.
Cut the butter into small pieces and then using a pastry cutter or knives, incorporate the butter into the dry ingredients until it becomes crumbly.
Pour in the buttermilk and then gently mix in until all the dry ingredients have been incorporated. Do NOT overwork the dough.
Pat the dough into a disc shape about an inch thick.
Cut out the biscuits and place on a pan. If you want crispy edges, leave some space between the biscuits. If you want taller biscuits with soft sides, place the biscuits touching each other.
Bake in the oven for 18 - 20 minutes. Until golden brown on top.
Serve warm! (Makes 8 large biscuits)