Incredibly Light Biscuits

Local dairy products give a boost to these buttermilk biscuits

Incredibly Light Biscuits

These biscuits were certainly the most expensive but arguably the best I've ever made – incredibly tall and light, absolutely marvelous slathered with butter and some Native Nectar guajillo honey I found at another market booth. – V.B.W.

2 cups White Lily or other soft flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

6 tablespoons cold Remember When Dairy butter, cut in small chunks

¾ to 1 cup Remember When Dairy buttermilk

Preheat the oven to 450 degrees.

Combine the dry ingredients in a mixing bowl, and then cut in the butter with a pastry cutter or your fingers until you have a bowl of coarse crumbs.

Add the buttermilk, and form the sticky dough into a soft ball.

Knead once or twice on a lightly floured board. Pat the dough into a round about a half-inch thick, and cut into nine biscuits.

Place on a baking sheet lined with baker's parchment, and bake for 12-14 minutes or until golden brown.

Serve hot.

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