Light and Fluffy Buttermilk Biscuits!

Through trial and error I have made one of the better buttermilk biscuits that I have had in a long long time!  It takes about 15 minutes of prep and about the same time cooking.  I prefer a square biscuit over the round ones, but you can cut them into any shape you desire. These biscuits have multiple layers of tender love!  This recipe will make about 8-10 biscuits.

This is the recipe:

1. 2 cups AP flour (a little more for the working surface and hands to keep from sticking)
2. 1 cup buttermilk
3. 1 stick (1/2 cup) butter (salted or non both work)
4. 2 tbl spoons of baking powder
5. 1/4 tsp of baking soda
6. 1/2 tsp salt

---

For starters the butter and buttermilk must be very cold! This is very important for fluffy biscuits!  Mix all of the dry ingredients together in a medium size mixing bowl. I use a fork to make sure it is mixed well.  Next get you cold stick of butter and cut in half. Take each half and slice lengthways, you should get about 4 thin slices. Next slice those slices lengthways (Hint: I stack them up 4 slices to a stack to make it easier to slice again). Then slice those stacks into small cubes.. This is key to a fluffy biscuit!  Add the cubed butter to the flour mix.

Using a fork mix the butter into the flour until it is a crumbly texture. (Hint: I have used my hands to kind of break up the clumps, you just do not want the butter to melt from the heat of your hands!). Next, add the buttermilk and mix with the fork until it comes together into a rough ball.  Dump out onto a floured surface and mix any unmixed pieces into the ball. With a rolling pin, work the dough into a 12" square and an inch thick. With a knife cut that square into about four strips and stack on top of each other.  You might need some more flour at this point to keep things from sticking.... Roll the strips out into another square and repeat this process one more time!  Next roll the dough into a rectangle about an inch in thickness.  At this point you are ready to cut the biscuits into the shape you want.  (Hint: Push the cutter down onto the dough, do not twist as you cut! Twisting seals the edges and prevents the biscuit from rising!)

Place each cut biscuit onto a parchment paper lined cookie sheet. I have found it is better for the biscuits to touch each other, it will help them rise a little more. Brush the tops with melted butter and bake at 425f for about 13-16 minutes depending on your oven.  When golden brown, remove and brush the tops again with melted butter..  Enjoy!  Makes about 8-10 biscuits.