Buttermilk Biscuits

Frozen butter is the secret to a flaky biscuit. Tiny pieces of butter produce a flaky texture. For fluffy light-textured biscuits, use White Lily® all-purpose flour. To prevent a bitter flavor, use aluminum-free baking powder from The Baker’s Catalogue®

    2 cups all-purpose flour or White Lily® all-purpose flour
    1 teaspoon granulated sugar
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ cup frozen butter, thinly sliced
    ¾ cup low-fat buttermilk
    ¼ cup fat-free milk

1.  Preheat the oven to 450°.

2.  In a large bowl, sift the flour, sugar, baking powder, soda and
     salt. Cut the butter into the flour mixture with knives.

3.  Stir in buttermilk and milk with a fork. Never knead!

4.  Use well-floured hands and more flour over dough, pat out        
     lightly to ½ inch thick on a floured breadboard. Cut with a
     2 ½-inch sharp round biscuit cutter for the highest rising.

5.  Set on baking sheets and bake for 8-12 minutes.

     Gravy for breakfast: Melt ¼ cup butter in a 3-quart
     saucepan, whisk in ¼ cup all-purpose flour and then 2 cups
     milk. Season with seasoning salt and pepper. Pour over
     biscuits, sprinkle with bacon bits and serve hot.

     Makes 8 to 10 biscuits