Buttermilk Biscuits

These biscuits go with a wide variety of foods, either along the side or right in the main dish. A few tricks with these things are: like all quick breads, don't over beat them; the dough should be tacky in feel; don't twist the cutter till you have gone all the way through the dough; place them on the baking tray touching, this helps with rise and keeps the sides from crusting.



You will need:

• 3 1/2 cups flour
• 1 Tsp baking powder, slightly mounded, don't scrape flat
• 1 tsp baking soda
• sugar, depending on dish 2 Tsp- 1/4 cup if you want them sweeter
• dash or two salt, must add, helps bring out the sweetness
• 10 Tsp butter, straight from fridge
• 2 cups buttermilk, may need to splash more in if the dough is too dry

Mix dry ingredients well with whisk, cut in butter, spoon stir in buttermilk. Drop onto well floured flat surface, pat flat with floured hands to desired thickness, use any shape cutter to cut out biscuits, place touching on baking sheet/stone. Put into preheated 400* oven, begin checking for 'tanning' 15 minutes.