Having extra buttermilk in the fridge is never a bad thing. From fried chicken to icing, ranch dressing to pancakes. You can do a lot with buttermilk. Arriving home after an early morning spin class, I was looking for something rich and tasty. With extra buttermilk in the fridge, I could have biscuits in my belly in under 30 minutes. Take that Rachel Ray.
2 Cups AP Flour
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
4 Tablespoons Butter
3/4 Cup Buttermilk
Preheat the oven to 450 degree. Sift the flour and combine all of the dry ingredients. Cut in the butter until it’s well incorporated**. Add the buttermilk and stir everything together in the bowl. Dump on to your lightly floured counter and need 5 or 6 times. Flatten into a disc that is approximately 3/4″ to 1″ in height. Don’t get too picky about the height. You’ll figure it out. Cut the biscuits with whatever makes sense; glass jar, peanut butter container, Tupperware container etc.. You get the point. Place on an ungreased cookie sheet and bake for 10 or 11 minutes until golden. Give everything a brush of melted butter at the end and try to consume all of them within 20 minutes for the tastiest results.
**I used my hands, but you could easily blitz everything together in a food processor.