Buttermilk Biscuits

Updated January 30, 2017

2 C flour                                     1 T sugar
2 1/2 t. baking powder        1/2 C butter ** (You only need 1/3 cup)
1/4 t baking soda                   3/4 C buttermilk or sour milk*
                                                        (see notes below for using yogurt )
**For best results, freeze a cube of butter the night before or several hours before you plan to make the biscuits.  Having 1/2 cup gives you a "handle" to hold onto while your grate.  Use some of the rest to "top" the biscuits.

Preheat oven to 400 degrees.
        Stir dry ingredients in mixing bowl. To add butter, grate about 3/4 or more of the cube into the bowl, using the rest of the butter as a handle.  (You can use the rest to butter your biscuits later.)  Stir to coat with flour.  OR you can cut the butter in with a pastry blender or two knives until the sizes are about 1/4" in size, using 1/3 cup of butter.
        Pour in buttermilk and stir with a fork until dough sticks together and clings to fork in a large lump. Turn dough onto a flour-coated board, turning gently to coat all surfaces lightly with flour. Knead 10 times or see #.
        Pat dough to about 5/8" thickness. With flour-dusted 2-3" cutter, cut biscuits, or use a sharp knife to cut into squares.  [Making them square or rectangular prevents having to roll out again.😊]
        Place on lightly greased cookie sheet or baking dish. For extra special biscuits, place just a smidgen of butter on top of each biscuit or melt 1 tablespoon of that leftover butter and brush the tops either before or after baking, or both!
        Bake at 400 degrees for 15-20 minutes or until golden brown.  Serve with butter and honey.

*For sour milk, add 1 T vinegar to milk and let sit for a few minutes.
To use plain yogurt, use 1/2 cup yogurt and add 1/4 cup water.  Whisk together before adding to flour.
# An alternate method is to roll out to a square about 9-10."  Fold into thirds like a letter.  Then turn and fold into thirds again to make a tall  square.  Place on a floured plate and place in freezer for 5 minutes.  Roll out again and fold into thirds.  Flatten to about 5/8" thickness, then cut into desired-size pieces.  Use a sharp knife or bench scraper.  Consider this when you aren't in a hurry.

A 6 oz. tomato paste can with both ends cut out makes a perfect round biscuit cutter.