Buttermilk Biscuits

I made this recipe because I had extra buttermilk from the chicken tender recipe and I want to use it up. It's weird that you can't buy less then a quart of it at a time, at least in my grocery store. This is a great side dish if you have the time for it. Everyone loves a fresh baked biscuit. My favorite biscuit of all time is the biscuit they serve at the fried chicken restaurant at Knott's Berry Farm. We used to steal dozens of those biscuits and eat them in the lines for rides.

Ingredients:
4 cups of AP flour
1 T salt
1 T baking powder
2 t baking soda
1 cup butter, cold, cut into 1/2 inch pieces
1 1/2 to 2 cups of buttermilk, additional for brushing

Directions:
1. Preheat the oven to 375 degrees F.

2. Sift together the flour, salt, baking powder, and baking soda.

3. Cut in the butter using a pastry blender or your hands or a stand mixer fixed with a dough hook or a fork until the mixture resembles coarse crumbs.

4. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

5. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter.

6. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Serve for dinner with some butter or serve for breakfast with your favorite jam or jelly.