Buttermilk Biscuits

 Sorry I haven't posted in a few days. I had to cook dinner for bible study, then cleaning the house, and then the night I had planned to write a post, my husband got me a book, that I read from 6pm-1am off and on until the kids went to bed. Now I'm super tired, but I had to finish the book! It was really good :) So I'm taking some time to post this before I get distracted with the next book, or maybe doing my bible study homework...I really need to make a daily schedule or something.

Anyways, homemade biscuits are the best! I used the buttermilk from the butter I made last week. I just froze it in a baggy. I always freeze after the first day if I don't use it. Simply because I'll forget about it, then it goes bad and it's much easier to just freeze and thaw when I need it!

Normally I like to make my own recipes and tweak and tweak until I get it just right. But this one has always worked out for me just fine. If it aint' broke, don't fix it!!

Combine your dry ingredients.

Add the chopped butter.

Mix until it's crumbly. I used a dough blender, a fork would work as well.

Make a well for the buttermilk.

Stir until dough just comes together.

Turn out onto a floured surface and fold the dough over a couple of times. Flatten until the dough is about 1 inch thick. Then take your biscuit cutter and make as many as you can. Then reform the dough and continue making biscuits until the dough is all gone.

Place on a greased cookie sheet, or parchment paper and bake at 450 for 15-20 minutes.

Buttermilk Biscuits
from Alton Brown's Southern Biscuits


Ingredients

2 cups flour (I used bread flour)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter (I used all butter, I never have shortening..)
2 tablespoons shortening
1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

**I just ordered some biscuit cutters online!! But for now I only have my daughters cookie cutters...So they are super small! But it worked out really well my kids! It made bite size biscuits.