Layered Buttermilk Biscuits

Growing up, one of my favorite foods my grandma made was biscuits.  Homemade buttermilk biscuits.  Flaky and fluffy and oh so delicious.  As Troy and I were preparing for Christmas breakfast with his family, I knew biscuits, muffins and a breakfast casserole would be the best dishes to serve.  I was pleasantly surprised by how easy the biscuits were to make and how delicious they were.  Enjoy!

Layered Buttermilk Biscuits

Adapted from MarthaStewart.com and Food.com

Ingredients:

4 cups all-purpose flour, plus more for dusting

1/2 teaspoon baking soda

2 tablespoons baking powder

2 teaspoons salt

12 tablespoons unsalted butter, very cold

2 cups buttermilk, plus more for brushing

Directions:

Preheat oven to 450 degrees.  

Combine the dry ingredients in a bowl.  Cut the butter into chunks and cut into the flour until the mixture resembles coarse crumbs.  Add buttermilk until just combined.  If the mixture appears to dry, add additional buttermilk.  The dough should be wet.

Turn the dough onto a floured board or clean counter top.  Gently pat (do not use a rolling pin) dough until its about an inch thick.  Fold the dough and press to an inch thick.  Repeat about 5 times.  

Use a round cutter or a floured glass to cut the dough into round biscuit shapes.  You can knead the scraps into biscuits as well.  Lay the biscuits close together on a cookie sheet.  Gently brush the tops of the biscuits with buttermilk.

Bake for 10-12 minutes or until the biscuits are golden brown.