Recipes

Mix everything but buttermilk. Make a crater in the mixture. Add buttermilk all at once. Stir until just moistened. Do not overstir.

Form biscuits. The less handling of the dough, the better (overhandling makes tough biscuits). I just make a lump on the floured surface and press it out with my fingertips until it's a nice thickness, about two fingers high.

Bake biscuits at 450 for 10-12 minutes, until golden.

For a variation, add 1/4 c whipping or heavy cream and make drop biscuits instead of formed biscuits.

Photo is of formed biscuit.