Buttermilk Biscuits

Since I mentioned the wonderful weather we had last Saturday, it has turned cold, and we’ve even gotten hail and snow. I guess I should have known better than to celebrate so soon. 🙂 As the locals would say, “It’s Cleveland” (although we are officially in the suburb, it still applies to us), meaning that it’s crazy and unpredictable. It can be 90 degrees one day and 45 the next, but still we trudge on through. However, I think most can agree that we are so ready for warmer days to come and stay!

On to food – here’s a super-easy, delicious biscuit recipe that takes less than 30 minutes from the start to the table. I first made them for our Easter meal and I was thoroughly impressed with the simplicity and precision of the recipe, considering that it was from my old 1942 vintage cookbook. For instance, the recipe said to bake them at 450ºF for 12 minutes, not 10 to 15 minutes, not 10 to 12 either or even 12 to 15 minutes (you get the drift). I baked them for exactly 12 minutes and they came out perfect! Tall and fluffy and golden brown on the outside, and did I mention that they were delicious? They are great for breakfast, as a side dish, or just anytime you feel like it. Enjoy!

{Original recipe can be found in The American Woman’s Cook Book, 1942 edition}
2 cups unbleached all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon salt
¼ cup cold unsalted butter
1 cup cold buttermilk

Preheat oven to 450ºF. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add buttermilk and mix quickly. Knead for a few seconds on a floured surface. Then, pat dough out to ½-inch thickness and cut to desired size with a knife (or cut with a biscuit cutter). Place on sheet pan lined with parchment and bake for 12 minutes.