Buttermilk biscuits are easy enough to make with your small children. They
can be a last minute completion to a light dairy meal when you've run out of bread.
By tripling the sugar, they can also be served as the shortcake for strawberry or peach shortcake.
If you don't have fresh buttermilk, you can substitute powdered buttermilk and water; the
result is slightly less fluffy, but still quite good.
Preheat oven to 450° F.
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 cups flour
- 1 tsp. salt
- 2 tsp. sugar
- 1/3 cup butter
- 2/3 cup buttermilk
Thoroughly mix the dry ingredients.
With a pastry blender or two knives, cut in the butter until the mixture
is the consistency of coarse meal.
Add the buttermilk, and mix gently with a fork until the dough forms a ball.
Knead for about 30 seconds.
Roll or pat out to 1/2 inch thick dough.
Cut into 12 biscuits.
Bake 10-12 minutes on an ungreased cookie sheet.