I'm going to try this recipe! And I just got some fresh buttermilk! One minor suggestion: freeze the butter good and solid, and shred it into the flour mixture. Toss lightly for a minute. (At times my fingers are no longer happy with me.)John's Buttermilk Biscuits
Preheat your oven to 450F (Don't ask me what that is in Celsius. Don't know and don't care. This is a Southern recipe, y'all.)
1 Cup all-purpose flour
1 Cup bread flour
2 1/2 tsp. baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup (1 stick) butter, cold
3/4 cup buttermilk
Mix the dry ingredients together. You can sift them, if you'd like. I just usually stick my hand in and swirl them around a bit. Using a knife or a pastry blade (aka "bench scraper'), cut your butter up into smaller pieces. Then, using either a fork or a pastry blender, cut the cold butter into the dry ingredients until well blended. Add the buttermilk and mix until all the flour is wetted out and you have a slightly sticky ball of dough. Knead the dough for about a minute or two. Too much kneading makes the biscuits tougher. Not enough, and they'll fall apart when you try to spread butter and/or preserves on them. You'll have to experiment to figure out how long to knead based on how you want your biscuits. Once you're done kneading, roll the dough out to about 3/4" thick and cut into biscuit rounds with either a glass (jelly jars work great, after you're done with the jelly) or a biscuit cutter.
Bake for 10 minutes, or until lightly golden. Spread with butter and your favorite preserves, or sandwich a patty of breakfast sausage between the halves. Or, you can make the next recipe, and pour it over the biscuits:
Freezing and shredding butter, shortening, lard, or whatever fat you use for pastry makes that job a fair bit easier too.