Buttermilk Biscuits

Southern Buttermilk Biscuits

2 cups AP flour plus flour for board
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 stick (1/4 cup) butter (real butter not margarine) very cold
1 cup buttermilk

RULE #1  DON'T TOUCH THAT ROLLING PIN!

Combine dry ingredients.  Cut butter into small pieces or grate into flour mix.  Cut in using pastry knife until pea sized.

Make a well in the center and pour in buttermilk.  Using hands, fold flour mix into the buttermilk until just combined or mostly combined.  STOP!  DO NOT OVER WORK. I know it doesn't look right, and there's still dry flour, don't worry, it'll work in.

Turn out onto floured surface.  If dough is too sticky add a pinch of flour over the top.  Pat down to about an inch thick, fold dough over itself 6 to 8 times.  (See, told you it would work in).If dough starts sticking to surface, add more flour to the surface. 

Pat into about a 1/2 to 1 inch thick rectangle.  Using biscuit cutter or a cup, PRESS STRAIGHT DOWN to cut biscuit out. Do not twist or you seal the edges and it won't puff up.

Place biscuits touching each other on cookie sheet.  Gather scraps refold and pat out for more.  Yields 6 to 8 depending on size.

Bake 450 for 15 to 20 minutes - until top is golden brown. (Using standard sized drinking cup, I can get 6, and bakes in 15 minutes)