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Buttermilk Biscuits
by Katy Weseman
serves: 8
  The only scratch-made biscuit recipe you'll ever need. Moist and tender in the middle, flaky and golden on the outside. They reheat perfectly, as if fresh made, and are a perfect compliment to gravy, honey butter, or scratch-made jam. You will not be disappointed!
Ingredients:
  2 Cups   All-Purpose Flour, plus more for dusting
  2 tsp   baking powder
  1/4 tsp   baking soda
  1 tsp   coarse salt
  1/2 Cup   cold butter, cut into small pieces
  1/2 Cup   buttermilk, plus more for brushing
  1/2 Cup   heavy cream
Directions:
  Preheat oven to 375. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or hands until mixture resembles coarse meal. A good rule is when all large blobs of butter are gone. Add buttermilk and cream and stir to combine.

Turn out dough on floured surface and pat into a 6 1/2 inch round (about i inch high.) Using a floured 2 1/2 cutter, cut out rounds. Transfer to a parchment paper lined baking sheet or a baking stone. Gather scraps, reshape, and continue to cut out till dough is gone. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes.

Reheats well in a toaster oven or regular oven. Just keep the heat low and watch to make sure it doesn't burn.