These are a classic, and an all-time favorite. Real buttermilk gives your biscuits the authentic lift that will keep your family begging for more.
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter (very cold)
- 3/4 cup cultured buttermilk
- 12 to 24 hours prior to making biscuits, mix the flour and buttermilk together. Cover and allow the flour to soak. (If using sprouted flour, the soaking process can be skipped).
- Preheat the oven to 450°F.
- Cut the butter into chunks then work it into the flour/buttermilk mixture along with the baking soda, baking powder, and salt. Do not over-mix. If the mixture is too dry, add a bit more buttermilk.
- Turn the dough onto a lightly floured board. Gently pat the dough to 1/2 inch thick. (This will yield lighter biscuits than using a rolling pin.)
- Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
- Bake for 10 to 12 minutes until golden brown.
Makes 10 biscuits.