Buttermilk Biscuits

One of Tony's favorites is biscuits.  Anywhere we go, if he can get a biscuit instead of toast or an English muffin, he will.  I had leftover buttermilk from the Lemon Poppy Seed Cake so I thought I'd try biscuits.  They are super easy and came out amazing!  Here's the recipe.

BUTTERMILK BISCUITS
Recipe from Better Homes and Gardens New Cookbook, Bridal Edition 
Makes: 12 biscuits
Prep Time: 15 minutes
Bake Time: 14 minutes

Buttermilk Biscuits

Ingredients:
3 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
3/4 tsp cream of tarter
3/4 cup of butter, cut up
1 1/4 cup buttermilk

Instructions:
1. Preheat oven to 450 F.
2. In a large bowl, combine all dry ingredients.
3. Cut in butter until it resembles the photo below.

Butter cut in to the dry ingredients.

4. Make a well in the butter and flour mixture and add the buttermilk.
5. Use a fork and mix well until everything is moistened.
6. Turn dough onto a lightly floured surface and kneed until it sticks together.
7. Pat or roll dough until it is 3/4" thick.
8. Cut biscuits using a 2 1/2" round cutter.  Flour the cutter in between to prevent the dough from sticking to the cutter. Reform the scraps as needed. (I had to reform 3 times.)
9. Place biscuits 1" apart on an ungreased cookie sheet.

Pre-oven biscuits

10. Bake 10 to 14 minutes until they are golden brown. Remove from cookie sheet and serve warm.

Cooling biscuits!

If you have leftover biscuits, seal them in a air tight container.  To reheat, microwave for 20 seconds.  You can also wrap the biscuit in a damp paper towel to keep the biscuit moist.

Enjoy!