Biscuits

-LW

Our family biscuit recipe with some of my own modifications. You can use liquid buttermilk instead of water and buttermilk powder, but I use powder most of the time. It's more convenient because it keeps forever in the fridge, and I can't taste the difference. This recipe makes about 6-8 large biscuits. Double the recipe for a crowd.

Ingredients
2 c. flour

2 1/2 t. baking powder

1/2 t. baking soda

3 T. buttermilk powder

1 t. salt

1 T. sugar

1/3 c. butter, plus more for brushing on top

3/4 c. water

Directions
Mix dry ingredients together. Cut in butter. Stir in water until just combined.

Empty dough onto floured counter, and pat flat. Fold in half 6 times. Roll to about 3/4 - 1 in. thickness. Using a sharp, well-floured biscuit cutter, cut straight down (do not twist cutter from side to side as this will seal the edges and prevent the biscuits from rising as high).

Place on a greased baking sheet and brush with melted butter.

Bake at 425 for 8-12 min. until browned on top.