Thanks to the time change this morning, I was able to get these on the table at a real “breakfast hour” 😉 I knew I wanted to make a batch of biscuits that was large enough to guarantee leftovers for freezing. I was able to make 15 large biscuits because I patted the dough out to about an inch in thickness for most of these. The new biscuit recipe did not disappoint! They are flaky, buttery and have a slight tang from the buttermilk – perfect in my opinion 🙂 Speaking of buttermilk, I haven’t bought it in over a month cause I’m a cheap-skate! I have been making it successfully by following this fool-proof recipe here. You can use any fat content of milk you like, which I appreciate. The fattier the milk, the thicker and creamier the buttermilk will be. Thanks for reading, enjoy!

Buttermilk Biscuits – adapted from Simply So Good

• 4 cups all-purpose flour (500 grams)
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon plus 1 teaspoon sugar
• 2/3 cup cold unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups buttermilk
• 1/4 cup melted butter for brushing biscuits (optional)