Flaky Buttermilk Biscuits

Here is a wonderfully simple recipe for buttermilk biscuits. They go together super quick and I was so surprised at how truly flaky and light they were. Hopefully you can see by the photo the actual layers that defined themselves as they baked. The secret for success, as is with most quick breads, is not to overwork them. They are perfect with a little honey or jam as an accompaniment.

Flaky Buttermilk Biscuits

8 Tbsp cold butter (divided)

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup buttermilk

Preheat oven to 450 degrees. Melt 4 Tbsp butter in an 8 or 9 inch baking pan. Set aside.

Sift together flour, baking powder, baking soda and salt. Cut in remaining 4 Tbsp. cold butter with a pastry blender or two knives until the mixture resembles coarse cornmeal. make a well in the dry ingredients and add the buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.

Gently knead dough 10-12 times. Do not overknead the dough. Roll or pat out to at least 1 inch thick and cut biscuits with a 2 or 3 inch cutter. Place biscuits in the baking pan with the melted butter, turn biscuits over so both sides are coated. Place close together in pan and bake 12-15 minutes. Serve immediately.