by Heather Harris-Brady
Biscuits are one of those things everyone loves but very few people seem to make any more. They are easy, delicious and you can fill them with all kinds of good things: ham and cheese, butter and honey, jam, strawberries, etc.
While the dough does need to be handled gently, it has to be kneaded for the 8-10 turns if you want the tallest, flaky layers possible.
Buttermilk Biscuits, Makes about 14
6 T. butter
2-3/4 c. unbleached all-purpose flour
2 t. baking powder
2 T. sugar (optional)
3/4 – 1 c. buttermilk
Preheat the oven to 425. Combine the flour, sugar and baking powder in a bowl. Cut the butter into the flour with a pastry blender until you have a bowl of coarse crumbs.
Pour in the buttermilk and stir briskly for 8-10 strokes.
You are looking for a soft dough that is not too sticky. Flour the countertop and dump the dough onto the flour. Knead it for 8-10 turns.
Roll it out to 1/2″ thick, and cut in rounds with a sharp cutter.
Lay the cut biscuits on a greased baking sheet and bake for about 15 minutes.
You can stir in some cheese and garlic, then cut these with a tiny cutter for appetizers. To speed things up add a splash of extra buttermilk for a very soft dough, stir about 20 times and drop by spoonfuls directly on the greased cookie sheet.