Buttermilk Biscuits

Have at last found a milk producer from whom i can get real milk again.  However, they don't do butter, so skim off the cream from the jugs i purchase and shake it for butter.  Shaking separates the butter from the buttermilk.  Perfect for buttermilk biscuits. 

BUTTERMILK BISCUITS

Ingredients:

• 2 cups Sunrise Mills Flour (or other all purpose)
• 1 tablespoon baking powder
• ¾ tsp salt
• ½ tsp baking soda
• 5 tablespoons chilled butter
• 1 cup buttermilk

Directions: 

Preheat oven to 425˚F.  In a large bowl, sift together flour, baking powder, salt, and baking soda.  Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form. 

Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface.  Gather into a disk.  Knead lightly a few times just until smooth. 

Pat the dough to ¾ inch thick.  Using a biscuit cutter or a glass dipped in flour, cut out biscuits.  Place the biscuits 2 inches apart on a pan or cast iron skillet.  Gather dough trimmings and pat to ¾ inch and cut out more biscuits.

Bake the biscuits until golden 12-15 minutes.  Serve hot. 

NOTE:  to produce flaky biscuits, take care not to over handle the dough.