These biscuits are deliciously soft and tasty (especially straight out of the oven... just had one.... mmmmmm.... ) and make a great breakfast biscuit with or without jam/butter/etc. and with cheddar added into the mix (i use spicy!) it's like a red lobster cheddar biscuit.... only nummier because you make em .

Buttermilk Biscuits - makes 12 biscuits
ingredients;
3 cups all purpose flour plus extra for dusting
2&1/2 tbsp sugar
1&1/2 tbsp baking powder
1 tsp salt
8 tbsp cold unsalted butter (diced)
2/3 cup buttermilk
1/2 cup whole/low fat milk + extra for brushing


preheat oven 425 F.
blend or sift together flour, sugar, baking powder, salt. cut butter into the flour in peas sized pieces. add buttermilk and milk. mix to combine. roll dough out to 1 inch thickness on a lightly floured surface, fold in half, turn, and repeat 3 or 4 times for a thickness of 1 inch. cut into rounds using 3 inch cutter, reroll and cut into 12 rounds. try to minimize scraps. place biscuits on an ungreased baking sheet brush tops with a little milk to make shiny if desired. bake until golden brow, 10-15 mins. let cool on wire racks/breathable surface.

for cheddar biscuits stir in 1/2 cup grated cheese into buttermilk/milk combo before adding them to dough. (farm style aged chedder is recomended)

for fennel biscuits soften 2 tsp fennel/caraway/dill in warm water for 15 mins, thend rain and dry on paper towels. stir into buttermilk/milk before adding to dough.

If you don't have a cutter I would roll the dough into a rectangle and cut it with a sharp knife (don't press hard enough to score the surface below though) into square biscuits, making the biscuits circular is almost impossible with a knife

also they get a little dry after the 1st day but if you microwave them for 15 seconds or so BAM good as new.

and you can also smuther them in cheese, in all their glory which automatically makes these buttermilks earn a 5