Buttermilk Biscuits

Eat too many of these and you will die!

 2 cups all-purpose flour

 1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons butter, very cold from the freezer

1 cup cold buttermilk

Preheat your oven to 450.

 Combine the dry ingredients in a bowl, or in the bowl of a food processor.

 Grate the butter and toss with the flour until it resembles coarse meal.

 Make a well in the flour and add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

 Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.

 Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

 Use a round cutter to cut into rounds.

 Place the biscuits on a cookie sheet covered with parchment paper touching each other.

 Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom.

 Do not over bake.

 Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits. You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a Ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes

An alternative way to serve them is to melt four tablespoons of butter and two tablespoons of gorganzola and pour that over the finished biscuits.