Buttermilk Biscuits

Inspiration: tips cooks love

Prep: 15 minutes
Cook: 15 minutes
Serves: 8 biscuits


Description: This was by far the easiest and super yummy way to make buttermilk biscuits. They rose like little towers and are perfect with butter and jam, sausage and egg, sliced ham.....oh I could go on forever. 

Ingredients;

2 cups of sifted all purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of COLD butter cut into cubes
3/4 cup COLD buttermilk
1 egg lightly beaten

Directions:

1. Pre- heat oven to 425 (do this first thing, the biscuits are that quick to put together and you want the butter still cold)
2. In a sifter over a bowl, sift together flour, baking powder, baking soda, and salt.( if you use kosher it won't go through, just sprinkle it over)
3. Scatter the butter over the top and mix with a fork to coast the pieces with the flour mixture. Using a pastry blender or fork, cut the butter into the flour. Continue cutting until the butter is pea sized and the mixture resembles crusked crackers.
4. Turn the dough out on to a very lightly floured work surface and GENTLY knead just until it holds together.
5. Pat the dough into a 7 inch round circle, and a puffy 1 inch thick.
6. Use a knife, cup, or buscuit cutter and cut into 8 pieces.
7. Transfer the wedges to the prepared baking sheet, space them about 2 inches apart.
8. Brush the tops with a thin coating of beaten egg (you won't use all of it)
9. Bake for 15 minutes, until firm to the touch and golden brown.

Nutrition:

	Calories:235-	Carbs:24-	Fat:13-	Protein:6-	Sugar:2-	Fiber:1

Tips and Tricks:
- be sure the butter is ice cold
- handle the dough very gently, over handling will warm the butter and make them flatter
-to avoid re-rolling the dough cut them into wedges or squares