Melanie’s Buttermilk Biscuits

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp sugar
• ¾ tsp salt
• 1 cup buttermilk - chilled
• 8 Tbs butter - melted and slightly cooled

Heat oven to 475ºF. Line a rimmed baking sheet with parchment or a Silpat liner. Melt butter.

In a large bowl, whisk together the dry ingredients.

In a 2 cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and mixture slightly pulls away from the edges of the bowl. Knead the dough just enough to form a ball.

Roll dough to ¾ inch height. Use biscuit cutter. Place cut biscuits onto baking sheet touching each other. Baste with buttermilk or melted butter.

Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from oven and brush with melted butter. Yields 12 biscuits.

Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are best when rewarmed in 350ºF oven before serving.

NOTE: Use either 'Martha White' or 'White Lily' all-purpose flour. These brands are made from soft southern wheat and therefore have a lower protein level and less gluten, producing a more tender and flakey biscuit. If these brands are not available then blend equal amounts of all-purpose flour and cake flour to produce similar results.