BUTTERMILK BISCUITS
2 cups flour; 2 tspns baking powder
½ tspn baking soda ;½ tspn salt
1 tblsp sugar ;6 tblspns unsalted butter
2/3 cup buttermilk ;flour or buttermilk,
 for topping
 These biscuits have a slightly tangy flavor
and tender crumb because of the buttermilk.
 To create carbon dioxide, the gas that makes
 biscuits rise, the acid in the buttermilk must
 be balanced with an alkali, usually baking soda.
 Preheat oven to 425°. Butter and flour a
baking sheet or line with baking parchment.
 Mix flour, baking powder, baking soda,
 sugar and salt. With pastry blender or fingers,
 cut butter into biscuit mix until mixture is
 Consistency of fine crumbs.
Pour in buttermilk and stir to mix.
As soon as mixture holds together,
turn onto floured work surface and knead lightly.
 Roll or pat dough to thickness of ½ to ¾ inch;
cut into 2 ½-inch rounds with floured cutter.
 For crustier biscuits, place rounds 1 inch apart
on prepared baking sheet. For softer sides set
touching or ¼ inch apart. Brush lightly with
 flour or buttermilk and bake until golden brown
(10 to 12 mins).
Makes about 16 biscuits.