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1
cut butter with pastry blender into 1/4 inch slices
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2
sprinkle butter slices over flour in a large bowl.
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3
Toss butter with flour.
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4
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
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5
Cover and chill for 10 minutes.
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6
Add buttermilk, stirring just until dry ingredients are moistendd.
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7
turn dough out onto lightly floured surface.
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8
Knead 3 or 4 times, gradually adding additional flour as needed.
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9
With floured hands, press or parlt dougg into a 3/4 inch thick rectangle (about 9 x 5 inches).
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10
Sprinkle top of dough with additional flour.
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11
Fold dough over onto itself in 3 sections, starting with 1 short end.
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12
Fold dough rectangle as if folding a letter.
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13
Repeat entire process 2 more times, beginning with pressing into a 3/4 inch thick dough rectangle about 9 x 5 inches.
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14
press or pat dough to 1/2 inch thickness on a lightly floured surface ; cut with a 2 inch round cutter; place side by side on a lightly greased jelly roll pan: touching
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15
bake at 450F gir 13 - 15 minutes or lightly browned.
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16
Remove from oven; brush with melted butter
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17
BLACK PEPPER-BACON BISCUITS: combine 1/3 cup cooked and crumbled bacon (about 5 slices) and 1 teaspoon black pepper with flour
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18
CINAMMON-RAISIN BISCUITS: omit 2 Tblsp melted butter.
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19
Combine 1/2 cup golden raisins, 1/2 tsp ground cinammon and 1/3 cup chopped pecans with flour.
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20
Stir together 1/2 cup powdered sugar and 2 Tbsp buttermilk until smooth.
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21
Drizzle over warm biscuits.
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22
FETA-OREGANO BISCUITS: combine 4 oz pkg crumbled feta and 1/2 tsp dried oregano with flour.
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23
PIMIENTO CHEESE BISCUITS: combine 4 oz shredded sharp cheddar with flour.
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24
Reduce buttermilk to 1 cup.
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25
Stir together buttermilk and 4 oz
