Buttermilk Biscuits For Breakfast: A Weekend Favorite

I have been baking biscuits using the same recipe for over 15 years and have found none to rival it. An old friend whose family was from the South once said they rivaled his grandma's. I figured the recipe was a keeper.

A lazy weekend morning is my favorite time to make them. Yesterday they were Izzy's choice. He especially gets a kick out of cutting his own shapes.

especially the biscuit man. Even though he flattens the dough considerably more than necessary, the biscuit pops out fluffy. These biscuits can be made with either regular milk or buttermilk although I prefer to use the latter if I have it in the house. We usually just have them with jam and a pot of tea.

Buttermilk Biscuits

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, cubed

3/4 cup buttermilk (or 1/2 cup regular milk)

Directions

1. Preheat oven to 450 F.

2. Mix dry ingredients.

3. Add butter and incorporate until size of small peas

4. Add liquid all at once and mix until dough holds together. Knead minimally until smooth.

5. Divide into two. Roll out one ball and cut out circles (or men) and then repeat.

6. Place on baking sheet and bake for 10-12 minutes or until lightly golden.

Makes 10-12 biscuits

Note: Use the best quality butter you can.