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Southern Buttermilk Biscuits

If you cut these classic biscuits an inch larger and sprinkle them with granulated or brown sugar, they make tasty shortcakes for ripe berries or fresh fruit.



List of Ingredients





Yields: 10 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1/4 pound) butter
1 1/4 cups buttermilk


Recipe



1. Make the biscuit dough: Preheat the oven to 425 degrees F. In a large bowl, sift together flour, baking powder, baking soda, and salt. Using a pastry blender, your fingers, or 2 knives, cut in the butter until mixture resembles coarse meal. Use a fork to stir in buttermilk until the mixture forms a rough ball.


2. Cut out and bake the biscuits: On a lightly floured surface, gently knead the dough 6 or 7 times. Using a rolling pin, roll the dough out to a 1/2-inch-thick circle. Use a 2-inch round biscuit cutter to cut out biscuits. Gather scraps together and repeat until all of the dough is used. Place biscuits 1 inch apart on an ungreased baking sheet. Bake until lightly browned — 12 to 14 minutes. Serve warm.