A simple, flaky biscuit that can be easily adapted and can be used as base for a great breakfast.
Ingredients
4 cups all-purpose flour, plus more for dusting
1½ teaspoons salt
2½ teaspoons baking soda
1½ teaspoons baking powder
⅔ cup cold butter, cut into pieces
1¼ cups buttermilk
2 tablespoons melted butter
Instructions
Preheat your oven to 450° F.
In a large bowl, combine all the dry ingredients. Stir together. Then add the cold butter pieces.
With a pastry blender, your hands, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a ½ to ¾-inch thickness, depending on how thick you’d like your biscuits to be.
Cut rounds with a biscuit cutter and place them on a baking sheet.
Bake for 11-14 minutes, until golden brown. Do not under-bake or the biscuits will be doughy. Brush the tops with melted butter.
Recipe by Natural Chow at http://naturalchow.com/2013/05/buttermilk-biscuits/