Buttermilk Biscuits

There are still more Fakesgiving recipes to come, but I had to throw this in!

Buttermilk biscuits are the most important component of Erol's favorite breakfast.

I make biscuits (or pancakes when I have my way) almost every weekend, and I have tried tons of different recipes. Of course Martha makes the best! Biscuits made from Bisquick or self-rising flour are the easiest, but these are easy too, and worth the few extra steps. I like them because the inside is fluffy and the outside is crispy, and they don't have a doughy flavor like Bisquick biscuits.Buttermilk Biscuits
Martha Stewart's Baking Handbook

(Makes about 14 biscuits; recipe easily halved)
4 cups all-purpose flour, plus more for dusting
1 T. plus 1 t. baking powder
1 t. baking soda
1 t. salt
1 t. sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 3/4 cup buttermilk, plus more for brushing

Preheat oven to 375 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using a pastry blender (or a fork or your fingers), cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough until it just comes together. The dough will be slightly sticky; do not overmix.

Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.

Transfer biscuits to a baking sheet and brush with buttermilk. Bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm or at room temp.

Cheddar biscuits: Add 3 cups grated sharp cheddar cheese just before the buttermilk.

You can't really tell in this pic, but you should see pieces of butter in the dough before baking.