Buttermilk Biscuits

If you are making biscuits, it had better be with buttermilk! Trust me. It's the only way to go. These go great with a nice, hearty breakfast or pair well with a steaming pot of stew. Or if you're like me, slather it with butter and jam for a nice any-time-of-day snack.


You will need:

2 and 1/2 cups self-rising flour
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 cup butter
1 cup buttermilk (a bit more if needed)
And couple tablespoons of oil for the pan.

Preheat oven 450. Makes about 20. 
Combine self-rising flour, sugar and baking soda in large mixing bowl.
Cut in butter. Blend with pastry cutter or two forks or knives, until dough has a fine crumb texture.
Stir in milk and mix until combined.
Knead a handful of times. Roll dough out on floured counter top to a thickness of about ¾ of an inch to 1 inch thick.
Cut into rounds with a biscuit cutter, cup, or whatever you prefer.
Pour a couple tablespoons of oil into a glass 9x13 cake pan.
Line biscuits up in pan and then flip each one, making sure each is covered in oil.
Bake for 12-15 minutes until nice, golden color is achieved, and biscuits are cooked through.

Pairs nicely with sausage gravy or huckleberry jam.