Buttermilk Biscuits

These are the best biscuits I've ever made!  Ok ok...these are one of the only recipes I've ever made haha, but I swear they're really buttery, flaky and just overall yummy!  I don't know if any of you get the Martha Stewart magazine Everyday Food, but it's one of my all time favorites.  I've found SO many fabulous recipes from the magazine over the years, and this is just one to add to the list.

If you have a food processor (must be nice...), this recipe is a snap.  But don't worry friends, if you're on a budget like me, this recipe is easy enough to make by hand.  My favorite thing about biscuits is that they can be made ahead and frozen raw, then I pop them into the oven for a fancy breakfast when I'm feeling lazy on a Saturday morning!

A delicious variation I've tried was adding cheddar cheese and maple sausage!  It was a scrumptious breakfast treat that I've been craving ever since.  Another add-in could be rosemary or chives with brie.  The possibilities are endless...

Buttermilk Biscuits
Yields about 12-14
Recipe from Everyday Food

Ingredients

• 4 Cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
• 2 Tbsp baking powder
• 1 tsp baking soda
• 2 Tbsp sugar
• 2 tsp salt
• 1 Cup (2 sticks) unsalted butter FROZEN, plus 4 Tbsp melted butter
• 1 1/2 Cups low-fat buttermilk

Directions

1. Preheat the oven to 450 degrees F
2. If using a food processor: pulse flour, baking powder, baking soda, sugar and salt to combine.  Cut butter into small bits and add to food processor; pulse until mixture is the texture of coarse meal, with a few pea sized pieces of butter remaining.  Add buttermilk; pulse just until dough is moistened, 2-3 times.
3. If using your hands: whisk dry ingredients in a bowl.  As with pie crust, use a cheese grater to quickly grate the frozen butter.  Then cut butter into dry ingredients using two knives or a pastry blender.  (It's best to work with one stick of butter at a time....grate then cut it, while keeping the other stick in the freezer!)  Gently mix in buttermilk using your hands, but be sure not to over work the dough.  (Dough should be wet enough to stay together, but just barely!)
4. Turn the dough onto a lightly floured work surface; knead just to combine (again, do not overwork...dough is gentle!).
5. Pat the dough with hands to a 3/4 inch thickness.  Re-roll and cut scraps only once!  The dough can't tolerate more working than that.
6. Cut out rounds with a floured 2 1/2 inch round biscuit cutter.
7. If freezing: place dough rounds on a baking sheet lined with waxed or parchment paper.  Brush with melted butter.  Freeze until solid, then place in a re-sealable plastic bag.  Store in freezer up to 2 months.  To bake from frozen, place frozen dough rounds, buttered side up, on a large baking sheet.  Bake at 450 degrees F until biscuits are puffed and golden; 20-25 minutes.
8. If baking fresh: transfer to a baking sheet, 1 1/2 inches apart.  Brush top and sides of rounds with melted butter.  Bake until biscuits are puffed and golden, 12-15 minutes.  Best served warm with a hot cup of coffee!

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