Buttery Biscuits

The word on the street is that my grandmother made homemade biscuits nearly ever day.  While I realize I am a fairly amateur chef, having just finished making biscuits from scratch, I have developed an entirely new appreciation for the generations of women that baked biscuits, breads, rolls, etc each and every day.

This is a labor of love folks.  But it's worth it in the sense that making biscuits is one of those natural processes that had to have contributed to the idea that a mother's love is often shown through her cooking; the patient kneading of the dough, the cutting out of each individual circle. And then there is hardly anything more comforting than indulging in a thick, buttery, flaky biscuit, fresh out of the oven.  Preferably topped off with a bit more butter and drizzled with honey....these rival Kentucky Fried Chicken's but with a lot more love:)

Buttery Biscuits

2 cups flour
1 tablespoon of baking powder
1.5 teaspoons sugar
1/2 teaspoon salt
1 stick of butter, cold
3/4 cup buttermilk (I used Trauth Country Buttermilk)

Preheat over to 450 degrees. Mix dry ingredients. Cut up butter into pieces and then work into dry ingredients with hands or a pastry blender.  Add buttermilk and work into a wet dough.  Knead mixture in bowl for 2-3 minutes; dough should be fairly dry.  Cover countertop with flour and place ball of dough onto counter.  Knead dough with hands for 4-5 minutes, interspersing kneads with a rolling pin.  Roll out dough until it is 1/2 inch thick.  Cut out biscuits using a biscuit cutter or drinking glass.  Place close together on a greased baking sheet.  Bake for 15 minutes or until tops are browned.