Biscuits for breakfast not only warm up the kitchen, but it also sticks to your ribs. Because I hate heating up the oven during the summer, this is biscuit season! And you can use up some of that homemade jam that you canned last summer and fall.
If you don’t have access to fresh milk to make your own buttermilk, you can buy powdered buttermilk at the health food store, so you can stay away from those multi-syllabic, unpronounceable ingredients that are in the mainstream so-called “buttermilk” found in most grocery stores. And if you don’t use buttermilk often, the powdered buttermilk lasts a long time.
2 cups unbleached flour
2 t baking soda
1/2 t salt
1/2 stick butter
3/4 c buttermilk
Preheat the oven to 400 degrees F. Combine flour, baking soda, and salt. Cut in butter with a pastry blender until the mixture “crumbles.” Add buttermilk and mix, either by spoon or by hand. Roll out dough and cut it into your preferred biscuit shapes. I used to use a biscuit cutter so we’d have pretty little round biscuits, but then you have to keep reworking the dough, and ultimately it creates “tough” biscuits. Bake for 15-20 minutes.