STEP - 1
Preheat your oven to 450°F.
STEP - 2
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
STEP - 3
Cut the butter into chunks and cut into the flour until it resembles course meal.
STEP - 4
If using a food processor, just pulse a few times until this consistency is achieved.
STEP - 5
Add the buttermilk and mix JUST until combined.
STEP - 6
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
STEP - 7
Turn the dough out onto a floured board.
STEP - 8
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
STEP - 9
Use a round cutter to cut into rounds.
STEP - 10
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
STEP - 11
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
STEP - 12
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
STEP - 13
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
STEP - 14
Do not overbake.
STEP - 15
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
STEP - 16
The dough must be handled as little as possible or you will have tough biscuits.
STEP - 17
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
STEP - 18
You also must pat the dough out with your hands, lightly.
STEP - 19
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
STEP - 20
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
STEP - 21
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.