Buttermilk Biscuits

This recipe for buttermilk biscuits comes from a wonderful cookbook entitled "America the Beautiful Cookbook" written by Phillip Stephen Schulz. I've used many different recipes for buttermilk biscuits, but I think this one is my favorite because it is not only simple, but I like the fact that the biscuits are baked in a pan rather than baked on a cookie sheet. As a result, the biscuits are very large and high, and they are perfect with sausage gravy for a weekend breakfast. Of course, the biscuits are also wonderful spread with butter and a favorite jam, or honey, for dinner. We absolutely love them, and I think you and your family will, too. Blessings...

Recipe:

4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. plus 1 tsp. sugar
2/3 cup cold unsalted butter
1-1/2 cups buttermilk

1. Preheat the oven to 450 degrees.
2. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in the chilled butter until the texture of coarse crumbs. Stir in the buttermilk to form a soft dough.
3. Transfer the dough to a lightly floured board. Knead briefly and roll out to about 1-1/4 inches thick. (For this step, I simply pat the dough into a round and make sure it is 1-1/4 inches thick by measuring it.)
4. Cut into 3-inch rounds and arrange with sides touching in a greased 9-inch square pan. Brush the tops with 1/4 cup melted butter, if you like. (I don't do this step because of the extra calories.)
5. Bake the biscuits for about 25 minutes.

Makes 9 biscuits
Tip: If you don't have a large enough biscuit cutter, use a drinking glass that measures 3-inches across the top. Works great!