Truly Great Buttermilk Biscuits

Pre-heat oven to 425º F.

Sift together into a mixing bowl...

• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

Note: The key to this recipe is keeping the dough as cold as possible. So work it as little and as quickly as possible to keep everything ice cold.

Cut into thin slices...

• 1/2 cup very cold butter

Add sliced butter to the flour mix and cut in with a pastry blender or fork until small clumps form.

Create a well in the center of the flour and mix until just barely combined...

• 1 cup ice cold buttermilk

Turn dough onto a floured surface and knead together as little as possible until you have a workable dough you can roll out to a 1/2" thick rectangle.

Using a 3.5" hexagon cutter, cut into 12 biscuits and transfer to a baking sheet making sure the biscuits are touching each other so they rise upwards rather than outwards.

Note: I use a hexagon cutter to minimize extra dough, the intent of which is to minimize the need to knead the dough again and again. If oven is still pre-heating after cutting, throw the pan of biscuits into the fridge or freezer to keep them cold.

Bake for 15-17 minutes until golden brown.

Brush with butter after removing from oven. Enjoy!