** Buttermilk Biscuits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Step 2

Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.

Step 3

Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and resembles peas.

Step 4

Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet, but slightly sticky.

Step 5

Roll or pat out on a lightly floured work surface about 3/4-inch to 1-inch-thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.

Step 6

Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.

Step 7

Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)

Step 8

Brush with melted butter after removing from the oven. Serve immediately.