BUTTERMILK BISCUITS

The idea of making biscuits popped into my head and I was instantly intimidated. No one wants to eat anything less than a perfect biscuit! I actually have very little experience with eating biscuits, much less baking them, so I really didn't even know if the perfect biscuit I'd always imagined actually existed. But once you get the idea of a still-steaming biscuit into your head, it's hard to lose! So, I decided I'd give it a try. And what a surprise! I don't think I've ever been so happy with a baking experiment! They are perfectly fluffy, flaky, and flavorful! And they are way easier to make than you might think. What else could you want? You can serve them on the side or make a breakfast sandwich out of them like I did!

buttermilk biscuits

2 cups flour

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons butter, still cold

1 cup buttermilk

2 tablespoons melted butter, for brushing on top

Combine all dry ingredients in a medium bowl. Cut the butter into the flour mixture using a fork until it resembles a coarse meal. Add the buttermilk and use a spatula to mix until just combined- it's okay if it's a little lumpy! Knead the dough on a floured surface a few times until the dough is a defined mass, then pat or roll out to about 3/4-1" thick. I prefer mine closer to 1" because I think it makes the inside more fluffy. Use a biscuit cutter (or a round glass works too!) to cut into circles and transfer to a baking sheet leaving an inch between each round. You should be able to get 12 biscuits from this recipe, so piece together the scraps as needed until you've used all of the dough. Poke the tops with a fork and brush the melted butter on top. Bake at 400 degrees for 12-15 minutes until golden brown on the bottom.