Other than my grandma’s creamed chicken dish, I did not grow up eating biscuits. It is; however, something I’ve learned to cook. It is a staple in the south, you see. I have made biscuits and gravy (though not my thing) once or twice, though I’ve never eaten it. I have come to appreciate a good biscuit so I can make a sandwich out of it, insert some scrambled eggs, a slice of cheese, a piece of bacon and now we’re talking.
- 2 cups flour
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 stick of butter, cold & cut into tablespoons
- 1 cup buttermilk
Preheat oven to 400 degrees. Combine dry ingredients and cut in cold butter with a pastry blender (or do as I do: throw it in the Ninja, pulse a few times and call it good) until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough onto lightly floured surface and knead 4-5 times. Pat to 1/2 inch thickness, cut, and bake for 15 – 20 minutes.