- 4 cups organic all-purpose white flour
- 3 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, cut into small pieces
- 1–1½ cups buttermilk
Process Preheat oven to 375°. Mix dry ingredients in a large bowl with a whisk to blend. Add the small-diced butter and blend with a pastry blender until the mix is well-blended with pea-sized pieces of butter. Add about half the buttermilk and mix well, then add a little more buttermilk as you mix, until you have a nice mass of dough, well put together but still a little shaggy. Plop this out onto a very well-floured board or countertop and knead together just enough to form a nicely adhering ball. Pat down with your hand until the dough is a nice round about 1 inch thick. Next, push the dough together just a bit, so that it is a little more generously over an inch high.
Using a cutter or a thin-rimmed glass upside down, cut out a few biscuits and place them on a parchment-covered baking sheet. Reorganize the dough pieces, firmly reblending them, rolling them out, and cutting biscuits until you have enough dough left to just roll 1 into a round by itself. Bake for 16 minutes. If they are not quite brown enough for you, leave in 1 or 2 more minutes.
These can, and should, be served immediately! Makes about 16 to 18 biscuits.