Fluffy Buttermilk Biscuits

This recipe makes some yummy biscuits. I like to use 100% Whole White Wheat, but you can use all White, or half and half. They do come out lighter and fluffier with all White Flour, but I'm willing to sacrifice a little height for nutrition. :)

You're Gonna Need:

2 cups Unbleached Flour

4 tsp. Baking Powder

1 Tbsp. Sugar

3/4 tsp. Salt

1/4 cup REAL Unsalted Butter (cold and chopped)

1 cup buttermilk

Preheat oven to 450.

(Here, my very handsome son, Cris, demonstrates that even a young military man can make great biscuits)

Whisk together Flour through Salt. Cut in butter with a pastry blender, or use your fingers, but be sure to leave nice size bits of butter throughout (this is the secret to flakiness!). Stir in milk, just until blended.

Turn out on a lightly floured surface and fold over itself 3 times, GENTLY. Pat the dough out to 3/4 inch thickness - patting instead of rolling keeps the dough tender.

(See how gently he's patting that dough? Momma taught him well!)

Now, there are 2 ways to cut those biscuits...

1) Use a 2 1/2 in. biscuit cutter, do NOT squiggle it around, just press down and lift straight up...squiggling it around just seals the edges and prevents them from rising as high as they should. Gently pat pieces together and cut more biscuits.

OR

2) Use a very sharp and thin knife, or wire to cut straight down and straight up (cutting into squares). This makes use of all the dough at once, no re-patting.

(Cris used the biscuit cutter method)

Place on a baking sheet covered in parchment paper, or a baking stone (my preference). Bake 10-12 minutes or until bottoms are lightly brown.

(When placing the biscuits in the oven, it's important to show off your muscles, LOL)

OPTIONAL: After removing from oven, genty rub the end of a stick of butter over the tops (or brush lightly with melted butter).

(Yeah Buddy, my boy can cook a mean biscuit!)

Enjoy!