National Biscuit Month

A jar of honey with honey dipperImage via WikipediaIt’s National Biscuit Month, a tasty holiday to be sure. If you are a dietician, you should probably just move on to the next post, because these babies are not health food, but they are good for the soul. Whether eaten plain, dressed with your favorite condiment(s), turned into a breakfast sandwich, topping a casserole or sopping up the rest of the gravy on the plate, they are a treat.

If you’re going to eat biscuits, you should definitely consider making biscuits. I’m not talking about “thwock” biscuits. Those are the ones you thwock on the counter to get out of the can. I’m talking about big, fluffy from-scratch, homemade biscuits. To get you started on your celebration, here’s my best buttermilk biscuit recipe:

 This is my personal recipe, so it makes a bunch. It will feed a large family or give you plenty to share.

Buttermilk Biscuits

10 cups flour (all-purpose, whole wheat, or a blend)
5 Tbsp. baking powder
1 1/4 tsp. baking soda
2 tsp. salt
1 2/3 cups butter
3 3/4 cups buttermilk

Combine flour, baking powder, baking soda, and salt in a large bowl. Stir thoroughly to combine. Cut in butter with a pastry blender until crumbly. Stir in buttermilk just until mixture holds together. Do not overmix. Dump mixture onto a generously floured surface and knead lightly until it doesn’t stick to you. Overworking will lead to tough biscuits. Handle as little as you can. Roll out to 1/2 inch thick. Cut with a floured cutter and place on ungreased baking sheets. Bake at 450 degrees for 12-15 minutes or until golden.

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