Buttermilk Biscuits

There’s nothing quite like buttermilk biscuits hot out of the oven.

Yield 12 biscuits
Time 25 minutes
  • Cookie sheet
  • Butter knife
  • Rolling pin
  • Cookie cutter or glass
  • 2 c white and/or whole wheat flour
  • ½ t salt
  • 2 t baking powder
  • 1 t baking soda
  • 2 t sugar
  • 1/3 c butter
  • 1/3 c buttermilk
  • 1/3 c water
Directions Preheat the oven to 450° and butter the cookie sheet.

Stir together the flour(s), salt, baking powder and soda, and sugar. Cut in the butter until the mixture is coarse like meal.

Mix in the buttermilk and water, then knead briefly until you have a smooth dough.

Roll the dough out onto a floured surface, until about ½-inch thick. Cut into biscuits with cookie cutter or glass. When all you have left is scraps, re-roll the dough and cut more biscuits.

Transfer biscuits to buttered cookie sheet and bake 8-10 minutes, until golden brown.

Notes These biscuits are best served right out of the oven, but if you need to reheat them, cut them in half and either warm them in a toaster or grill them in a saucepan with a bit of butter. 
  Key to abbreviations and conversions