Buttermilk Biscuits, CLS'

The trick to my mothers biscuits is not the ingredients, but in how the dough is handled. It must be mixed very gently, then patted - not rolled - out gently. I don't know why this makes a difference but I swear it does. The less these babies are handled the more wonderful they are. --CLS

2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
6 Tablespoons unsalted butter
3/4 cup buttermilk

Mix the dry ingredients; cut in the butter until it resembles coarse meal. Add the buttermilk and mix just enough to combine (add a little more flour or buttermilk if needed). Knead gently on a floured board one or two turns, then pat out about 1/2 inch thick, cut, put on baking sheet with sides touching, and bake at 450F. about 10 minutes. DON'T OVER BAKE. They should be golden brown, not brown.

These biscuits are especially good when you add about a cup of grated sharp cheddar to the dry ingredients.

Buttermilk Biscuits, CLS'