Buttermilk Biscuits 

 Homemade, delicious buttermilk biscuits that are easy to make (hey, I'm 14 and even I can do it, alright?). And, they are just perfect in the morning. Just make them the day before, pop them in the freezer, and bake in the morning.This recipe makes about 10 biscuits. If you need any help or visual aids, I found that this video was very helpful: http://www.youtube.com/watch?v=qLo6r65pNss Hope you enjoy your biscuits!

 Ingredients

  •  2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 8 tbsp cold butter
  • 3/4 cup cold buttermilk
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Directions

  1.  Preheat your oven to 475°F
  2. Slice the butter and put it on a plate in the freezer
  3. Sift the dry ingredients together in a large bowl (this can be done with a sifter, a whisk, or a fork).
  4. Here's the most important part: cut in the butter. You can do so with a pastry cutter, a fork, your fingers, or (my preffered method) by using two knives and holding them in an "X" position, like so:
  5. Keep cutting the butter in until the mixture looks like coarse sand. When it looks like course sand, make a bowl in the center, and pour the buttermilk in. Then, slowly fold it in until its just moistened.
  6. Now, turn the crumbly mixture onto a floured surface and gently bring it together.
  7. Gently fold the dough in half horizontally. Then in half again, vertically. Fold it in half once more (that's 3 times) and press into a rectangle that's about 1/2 - 3/4 inch thick.
  8. Use a round cutter, or a circular cup to cut the biscuits. Place them in the freezer for at least 25 minutes, or leave them there overnight.
  9. Remove the biscuits from the freezer and place on parchment paper (or aluminum foil) and on a baking sheet so that they are touching each other. Bake for 15-20 minutes, or until golden brown.
  10. Once out, brush them with butter and serve.
    11.  

Comments and Tips 

      I've made these buttermilk biscuits at least 10 times. They are so easy to make, and really don't have much ingredients. But, let me tell you, the only hard part is cutting in the butter.

      The first time I made these, they tasted HORRIBLE. They were hard as rubber, not flaky at all, and flavorless. There were several reasons why (my oven didn't work, and was set too high, my baking soda was expired, and the list goes on, and on). The main thing that makes a biscuit a biscuit (and not just a roll), is it's texture. Biscuits are flaky because of that crucial step of cutting in the butter. The first time I made this, I had absolutely no baking experience and tended to no follow the recipe exactly. I was a noob.

       Now that I'm more experienced, I can see all of my tiny little mistakes. One of them was not cutting in the butter correctly. I used a fork (because thats what the recipe had said and I did not understand the option of using the 2 knives). First of all, my butter was not cold. SO, when I squashed the butter down with my fork, it just blended right into the flour. I overmixed it too, way past the point of it being "coarse sand". It was smooth and sticky and it looked like dough, so I though I was doing it right. But, I wasn't. Tip: if you don't have a pastry cutter (which I know most people don't), use the knife option. It's easier than it looks. It's kind of like your cutting your Thanksgiving turkey, only with two knives that are both moving. Tip(s): use light pressure, go slow, don't stir ANYTHING, and make sure your mixture is crumbly, not smooth.

       After that horrible, innocent mistake, I added a whole half cup of extra buttermilk because I read some guy's blog that said "the stickier, the better". Pshaw! Lies! Lies, lies, lies! It should NOT be wet and sticky. I repeat, it should be somewhat dry, and CRUMBLY. Crumbly, I say!
 
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