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Buttermilk Biscuits


It's rainy season here in the south. To me, that means making breakfast special. The aroma of fresh baking buttermilk biscuits is a great way to start the morning. These easy to make treats are a great addition to a hearty breakfast.

Ingredients:
2 cups all purpose flour
1 stick of unsalted butter cut into 1/4 inch cubes
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups cold buttermilk
1/4 teaspoon salt 
 Begin by preheating your oven to 425 degrees. In a second oven, preheat a cast iron pan to 300 degrees. If you don't have a second oven, heat your pan for a few minutes in the preheated oven. You want your pan very warm, but not smoking hot. Grease the pan with clarified butter. Use caution with cast iron, it can get extremely hot. Use appropriate pot holders or gloves when handling.

In a food processor, add 1 cup of flour and a half stick of butter. Blend until small beads form in the flour. Add to mixing bowl. Add baking soda, salt and baking powder. Repeat with second cup of flour and the rest of the butter, adding to the bowl. Add buttermilk and stir until a sticky dough forms. Place dough on a well floured board and flatten into a rectangle about 1 inch thick. Dust the top with flour and fold. Repeat 10 more times, stopping the dusting of flour when the dough starts to lose stickiness. Dust a rolling pin with flour and roll dough to 1 inch thick. Cut the biscuits with a round cutter. Place your pan on a hot pad, and carefully add the biscuits making sure they touch.

Brush tops with melted butter and place in the oven. Bake about 25 minutes, or until tops are golden brown. The cook time in cast iron is longer than baking on a cookie sheet, but I feel the end result is a more evenly baked product.

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