Buttermilk Biscuits

Ok. I'm really starting to get into baking biscuits. I made those Bisquick drop biscuits once, but it just wasn't the same. If you want to be really serious about biscuit baking, check out these biscuit cutters at Cooking.com. These cutters can also be used to make doughnuts, if you're ambitious. Cooking.com also has cute vintage tins for storing the biscuits.

Now, I'm a tin fanatic. I use cookie tins for all my Christmas cookies. And, I've trained my family, friends and co-workers to scour the countryside for any sort of unique cookie tin. Let me know if you've seen any.

Preheat oven to 450 degrees

Stir together flour, baking powder, sugar and salt.

Cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the mixture and add the buttermilk.

Stir just until the dough clings together.
Knead gently on a lightly floured surface for 10 - 12 strokes.
Roll or pat to 3/4 inch thickness.
Cut with a 2 1/2 inch biscuit cutter.

Place on ungreased baking sheet.
Bake at 450 for about 8 minutes or until golden.
Makes 10-12 biscuits.

After cutting the butter into pieces, place it in freezer for about 10 minutes to keep it hard.
Don't be afraid to use your hands to mix the butter into the flour mixture. It helps combine all the ingredients.
When rolling anything out, I use a lot of flour on the board and on my hands to keep things from sticking.

Buttermilk substitution:

If you don't have buttermilk you can sour the milk using:
1 1/2 Tbsp lemon juice to 1 cup milk
or 1 1/3 Tbsp cider vinegar to 1 cup milk.

Allow the mixture to settle and thicken a bit while you mix the rest of the ingredients.

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