Southern Buttermilk Biscuits

Yield: 10 biscuits

2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)

1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!


THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!