Buttermilk Biscuits

Preheat oven to 450 degrees

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

  1. Make sure butter is VERY cold. Cut butter into small cubes and place it in the freezer
  2. Mix together all dry ingredients in a food processor
  3. Gradually cut the butter into the dry ingredients using the food processor until it appears as a course crumbly mix
  4. Transfer the mix into a large bowl and create a small well in the middle with your fingers
  5. Add the cold buttermilk, mixing until it is all combined. Dough slightly sticky/tacky
  6. Turn dough out onto a floured surface and shape into a rectangle shape, about twice as wide as it is tall
  7. Fold the rectangle in half, so you end up with a thick square. Gently pat back down to a rectangle shape again.
  8. 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.
  9. Use a 2 ½ inch biscuit cutter to cut out biscuits and place them on a lined cookie sheet, almost touching
  10. You can combine and recut leftover scraps, but not more than once or twice.
  11. Bake at 450 degrees for 12-15 minutes until browned