Buttermilk Biscuits

After making the lemon poppy seed bundt cake for my boyfriend's birthday last week, I had some leftover buttermilk that I wanted to use before it spoiled.  In my book what better way to use it than to make fluffy buttermilk biscuits?  This time I wanted to successfully make light, fluffy biscuits so I turned once again to Pinterest and found a recipe from The Chunky Chef.  Not only did these biscuits turn out perfectly, but they were so incredibly easy to make.  It probably took me about 30-45 minutes to prep and bake 10 biscuits.

Preheat the oven to 450F.  Before combining all of the ingredients, cut the butter into small cubes and put it in the freezer.  Sift the dry ingredients into a large bowl.  Then, using either a food processor or a pastry cutter, add the butter until the mixture resembles coarse crumbs.  Mix in the buttermilk.

Fold the dough over itself several times before rolling it out to about a one inch thickness.  Use a circle cookie cutter (I used a pint glass) to cut the dough into biscuits.  Place them onto a lined (or oiled) cookie sheet.

Pop them into the oven for 12-15 minutes, or until golden.  Mine started to rise within a minute of being put into the oven.  It was magical to watch.

The finished product!

These were so amazing fresh out of the oven.  The tablespoon of sugar and teaspoon of salt called for in the recipe gave these biscuits just the right amount of sweet and salty.  Top with butter, honey, or gravy and pair with some fried chicken (that's what we did!) and you're good to go!  If you have any left over afterwards, I recommend reheating them in the microwave for 30 seconds before topping them with butter.  This recipe definitely goes in the "make again" pile!