Sweet Buttermilk Biscuits

I found this super easy recipe, which is just awesome for whipping up some quick (but oh so yummy) biscuits. No eggs, no yeast and no waiting before baking! Light, moist and delicious, this recipe is purrrfect for busy bees like me! Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-14 biscuits

Ingredients:

• 6 tablespoons unsalted butter 

• 2 cups all purpose flour 

• 1 tablespoon sugar 

• ¼ teaspoon baking soda 

• 1 tablespoon baking powder 

• 1 teaspoon salt 

• 1 cup buttermilk (or sour milk)

Instructions

1. Preheat oven to 450 degrees.

1. Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.

1. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.

1. Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.

1. With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).

1. Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it’s too dry, add more buttermilk.

1. Pour the mixed dough out onto a floured surface and pat gently into a rectangle.

1. Fold the dough onto itself six times then pat down to 1 inch thick.

1. With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.

1. Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.

1. Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.