Buttermilk Biscuits

Turns out you only use 1 cup of buttermilk in a pound cake, so I had some leftover.

As I'd just finished making a potpie and was lamenting that I didn't have more pie dough to consume, a friend suggested buttermilk biscuits.

I am now in awe of how easy biscuits are to make. Also, how much better they from scratch as opposed to bisquick (not that I'm getting rid of my box of bisquick. At least not til I figure out how to make shortbread from scratch too...)


Ingredients
2 cups all-purpose flour, plus more for dusting the board (
1/4 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, very cold
3/4 cup buttermilk (approx)


Steps

1. Preheat your oven to 450. Flour your work surface you plan to roll these things out on. (I suggest something hard, my first attempt on a cloth did not work well)

2. Combine the dry ingredients (flour, soda, powder) into a bowl and mix.

3. Cut your butter into small chunks, then cut it into the flour until it looks mealy (aka, like you're making a pie dough).

4. Add the buttermilk and mix until just combined. If it looks too wet/sticky, add more flour. Too dry, add more buttermilk. I had to add more buttermilk to mine...it depends on where you are and your kitchen.

5. Turn your dough onto your floured work surface and gently push/pat the dough until it's about 1/2 inch thick. Then use a round cutter (or glass) to cut out the biscuits.

6. Place them on a cookie sheet and bake for 10-12 minutes, or until golden.

And my unofficial next step: Brush with butter and shove in face.