NOTE: These biscuits are mouth-watering good. Light, fluffy, and buttery tasting. Stack them close together in your pan and see them rise high. They go perfectly with Rosalie’s Country Milk Gravy.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold butter
- ¾ cup cold buttermilk
- Butter for brushing biscuits
- Preheat oven to 425-degrees. In medium bowl combine flour, baking powder, baking soda, and salt. Mix well. Cut butter into flour with a pastry blender or rub between clean hands until dough resembles small peas. About 5 minutes.
- Make a well in the middle of the flour bowl; add the buttermilk. Stir the buttermilk into the flour until the dough comes together.
- Turn dough onto a lightly floured surface and with floured hands, knead the dough gently about 2 to 3 times. Pat the dough to a ¾ inch thickness. Using a 2 ½-inch round biscuit cutter, cut the biscuits and lift the biscuits out, do not twirl the cutter. Place biscuits on a lightly greased 9-inch round baking pan. Arrange the biscuits stacking tightly together. This will cause the biscuits to rise high.
- Bake for 10 minutes; biscuits should be a golden brown. Remove from oven and brush biscuits with melted butter. Makes 8 to 9 biscuits.