Buttermilk Biscuits

*Buttermilk Biscuits*
Makes about 10

If you like biscuits with a tender crumb and great flavour, you'll love these.  Perfect for breakfast or with soups and stews, or even for a light lunch stuffed with some ham and cheese.  These are just plain tasty all the time!

2 cups flour
1/4 tsp baking soda
1 TBS baking powder
1 tsp salt
6 TBS cold butter, cut into bits
3/4 cup of buttermilk

Pre-heat your oven to 205*C/425*F.  Get out the baking sheet.

Place the dry ingredients in the bowl of your food processor.  Pulse a couple of times to blend.  Drop in the cold butter.  Pulse a couple of times until the mixture resembles coarse bread crumbs.  Add the buttermilk and pulse just until combined and forms a dough around the blade.  Turn out onto a well floured board and knead a couple of times, then pat out  the dough until it's about 1/2 inch thick.  Cut into rounds with a sharp cutter.  (Be careful to use a sharp tap down and up with the cutter.  Don't twist if you can help it or you'll end up with lopsided biscuits!)  Try to get as many biscuits out of the first cut as possible.  You can knead the scraps together to make a few more, but the first cut will be the best in texture and looks.

Place the biscuits onto the baking sheet.  Place into the heated oven and bake for 10 to 12 minutes until golden brown on the tops and on the bottoms.  Delicious!

Note:  These biscuits freeze very well, both baked or unbaked.  To freeze unbaked, place on the baking sheet and pop into the freezer until frozen.  Once frozen, remove from the sheet and place in an airtight freezer bag.  If you freeze them unbaked, to cook, simply place frozen onto the baking sheet and bake as above for about 20 minutes, or til done.