====== Buttermilk Biscuits ======

<sub>Preheat oven to 450 degrees</sub>

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We FINALLY found this recipe. It makes the BEST, light, fluffy biscuits

^Ingredients  ^   |
|1 stick  |Butter, frozen and cut into small cubes|
|2 cups  |All-purpose flour  |
|1 TBsp  |Sugar  |
|¼ tsp  |Baking soda  |
|1 TBsp  |Baking powder (heaping)  |
|1 tsp  |Salt  |
|1 cup  |Buttermilk  |


==== Directions ====

  - Make sure butter is VERY cold. Cut butter into small cubes and place it in the freezer
  - Mix together all dry ingredients in a food processor
  - Gradually cut the butter into the dry ingredients using the food processor until it appears as a course crumbly mix
  - Transfer the mix into a large bowl and create a small well in the middle with your fingers
  - Add the cold buttermilk, mixing until it is all combined. Dough slightly sticky/tacky
  - Turn dough out onto a floured surface and shape into a rectangle shape, about twice as wide as it is tall
  - Fold the rectangle in half, so you end up with a thick square. Gently pat back down to a rectangle shape again.
  - Repeat folding a total of 6 times. Be gentle with the dough, overworking it will make for tough, heavy biscuits. Pat down the last time to a rectangle about 1 inch thick.
  - Use a 2 ½ inch biscuit cutter to cut out biscuits and place them on a lined cookie sheet, almost touching
  - You can combine and recut leftover scraps, but not more than once or twice.
  - Bake at 450 degrees for 12-15 minutes until browned

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