This is the recipe for the biscuits I made with the seafood chowder in yesterday's post. I used the technique of grating the butter with a grater, as I learned in the pastry recipe for that no-bake pumpkin pie I made around Thanksgiving last month. It worked like a charm! These biscuits were wonderful. I have no idea where I got this recipe from, but I've had it for a long time. As I mentioned yesterday, I used some lemon pepper in them for a bit of zip.Buttermilk Biscuits
2 cups flour
1 tbsp baking powder
1/2 baking soda
1/2 tsp salt
1/2 cup butter
1 cup buttermilk
1. Whisk together dry ingredients. Grate the butter into the mixture & toss to combine. Add buttermilk and mix just enough to blend together. Do not overmix!2. Roll or pat dough to desired thickness - anywhere from 1/2" - almost 1" (but be aware that the thicker you pat the dough, the longer these will take to cook through). Cut. Bake at 425F until done.
