I'm guessing that some of you might soon be expecting a houseful of guests. I'm also guessing that houseful might expect and be delighted by a hot, tasty breakfast at some point during their visit.
The holidays can be hectic and at times a little exhausting, so spending just a few extra minutes to serve something special really shows how much you care.
And also the taste? So worth it.
Try to handle the dough as little as possible to end up with the most tender, fall-apart biscuits.
Try to channel Mrs. Wilkes. Evidently she was one great biscuit maker.
1/2 c. butter, chilled
3 cups flour (I use cake flour for this)
2 tsp. baking powder
2 tsp. baking soda
1 T. sugar
1/2 tsp. salt
1 1/4 c. buttermilk (or maybe a little more)
Preheat oven to 425 degrees. Butter (or spray) a 9 inch cake pan.
Cut 1 T. off a stick of butter (set aside). Cut the rest of the butter into tiny cubes.
In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt. Put one cup of this flour mixture into a pie plate and set aside.
Cut the butter cubes into the remaining flour mixture with two knives or a pastry blender. It should resemble coarse meal. Add the buttermilk and stir just until dry ingredients are moistened. It should kind of look like really thick oatmeal. You can add a tiny bit more buttermilk if you think it's too thick.
Just don't stir too much.
Using an ice cream or cookie scoop (sprayed with cooking spray) scoop up a ball of the dough, plop it into the reserved cup of flour, roll it around to cover with the mixture, then toss it back and forth with your hands to remove the excess flour and place it in the cake pan. Be sure to place the biscuits quite close together.
Continue with the remaining dough. You should have about 10 biscuits. Bake for about 15-20 minutes.
Remove from oven when golden brown and brush the remaining tablespoon of butter over the hot biscuits.