These biscuits are the perfect match for chocolate gravy.
Or regular gravy.
Or scrambled eggs.
Or use them for making bacon, egg and cheese sandwiches.
We ate them like this for breakfast this morning:
- 2 cups unbleached, all-purpose flour (I use organic.)
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, cut into chunks
- 1 cup buttermilk
- Place all dry ingredients in food processor bowl and pulse til blended.
- Add butter and pulse just a few times, til the mixture resembles coarse meal.
- Add buttermilk and pulse just until blended. Do not over-mix.
- Dump out dough onto floured cutting board.
- Pat out with fingers, careful to not overhandle the dough.
- Fold the dough over about five times, then pat out to one inch thick.
- Use biscuit cutter or cup to cut out about 12 biscuits.
- Bake at 450 on greased cookie sheet for about 10 minutes. Do not overbake.
- Using a food processor is the best method for this biscuit recipe, but if using a regular mixing bowl, simply cut butter in until the flour mixture resembles coarse meal.
- Butter must be COLD.
- If mixture is too dry, add a bit more buttermilk. Dough should be sticky.
- Do not overmix dough or overhandle dough when patting out to cut into biscuits, as this makes the biscuits dense and tough.
- For crisper edges, place biscuits on pan two inches apart. For softer (and fluffier) biscuits, place biscuits on pan with sides touching.