Let me back up for just a bit.  Who am I, other than a mom who recently learned the difference between the oven and the stove?  Well, let me introduce myself.  I’m a Southern debutante (think Reese Witherspoon, who will obviously read this blog), who grew up in Mississippi, in the “country club” lifestyle but without the “keeping up with the Joneses” mindset.  I had the privilege of going to England twice with my high school.  We went on a two-week Literary Tour.  OMG, for all you literary lovers, it was AMAZING.   I was also able to intern in DC for one of our senators…Oh, there will be much more about this experience. It was definitely something to write about! Celebrities and politicians…oh, my. But, in the meantime, I’ll post a recipe. I made buttermilk biscuits for the first time…I KNOW! What Southerner hasn’t made biscuits? (me)

Here’s the recipe (from http://www.livewellbakeoften.com)

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 tsp baking soda

2 tsp sugar

1 tsp salt

6 tbsp cold butter…VERY cold (I put mine in the freezer for a couple of hours before baking.) Right before using it, cut it into cubes(ish).

3/4 cup cold buttermilk, you’ll want more to brush the tops of the biscuits

Instructions:

Preheat oven to 450 degrees (careful, it’ll fog up your glasses) and line a baking sheet with parchment paper or a silicone mat (I use Silpat…it’s French, so it makes it better.)

In a large mixing bowl (don’t use big mixer, not necessary), whisk the dry ingredients together. Then, crumble the butter in. I used my food processor for this. When it looks pea-sized, add the buttermilk. I drizzled it into my food processor, too.

When it’s a sticky dough, form it into a rectangle. It may still be a little crumbly…that’s OK. I added a little flour to my hands so it wouldn’t be so, so sticky.

OK. Here’s where you need to know geometry and the such. Once it’s a rectangle, fold it into thirds (still may be crumbly, still OK, if too crumbly, add a touch, TOUCH of buttermilk to keep it together). THEN, do that again. THEN, do it ONE MORE TIME. Whew.

Now, flatten it out until it’s about 1/2 inch thick. Cut into circles…if you have a biscuit cutter, I’m happy for you. I used a glass, not a really wide one. Whatever you do, DO NOT twist the glass, apparently, that’s a big no-no. Just gently shake the biscuit loose. Keep mushing your dough together until you have used it all. Then, line them up on your baking sheet. Make sure they’re touching each other. You know how touchy-feely we are.

Brush the tops with buttermilk, bake for 15-17 minutes (17 worked for me, but check after 15). Pull those babies out of the oven and top with melted butter. You can send me a thank-you note after you try them.