Buttermilk Biscuits

This recipe makes about a half dozen LARGE biscuits or a dozen smaller ones... so I usually DOUBLE it so that I have biscuits for a few days after....which is very important when you live in a biscuit-less country!

Preheat oven to 400F.

Mix 2 cups of flour with 3 tsp baking powder and 1 tsp salt.

Cut in 6 TBSP of ICE COLD butter.

Use your hands to mix this together so that it resembles corn meal when you are finished.

Measure out 3/4 cup of buttermilk and add in 3 TBSP of honey. Blend together.

Add to the dry mix and blend everything together WITH YOUR HANDS. Be careful not to overmix.

Roll out dough onto a floured surface until it is about 1 inch thick.

Using a drinking glass (size of the glass will determine the size of your biscuits), cut out your biscuits and place on a baking sheet.

Bake about 12 minutes or until golden brown.

SERVE WARM!

Preferably with GRAVY! :-)

Kelli's Red Lobster biscuits

Want a dinner time twist on a a breakfast goodie?

Make a batch of Buttermilk Drop Biscuits.

Mince three cloves of garlic. I actually "mince" mine with an old-fashioned cheese grater (the kind most of kids don't even know exist!) Mix your garlic into your biscuit dough.

Add 3/4 cup of grated cheese. (or one full cup depending on your taste)

Blend well so your cheese and garlic are as evenly distributed in the dough as possible.

Bake the same way as you do the normal biscuits. And brush with melted butter as soon as they come out of the oven.

Serve warm with butter and your family will never ask for Red Lobster's Cheddar Biscuits again. Guaranteed!