Fun Holiday Series: National Buttermilk Biscuit Day

Buttermilk biscuits always make me think of making biscuits and gravy with my mom in the kitchen when I was a wee young thing. She would break out her Betty Crocker cookbook and go to town on what is still to this very day my favorite breakfast. The great thing about buttermilk biscuits though, is that they can go with almost anything! Jelly, gravy, steak, you name it. So to celebrate this tasty holiday, I dug up the classic Betty Crocker recipe for buttermilk biscuits, just for you!

Buttermilk Biscuits

2 cups white whole wheat flour

1 tbs sugar

2 tsp baking powder

1 tsp salt

¼ tsp baking soda

½ cup cold butter, margarine, or shortening, cut into 8 pieces

¾ cup buttermilk

Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky.

Place dough on lightly floured surface. Knead lightly 10 times . Roll or pat ½ inch thick. Cut with floured 2- to 2 ¼ - inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.

Bake 10-12 minutes or until golden brown, Immediately remove from cookie sheet to cooling rack. Serve warm.

Happy baking!