buttermilk biscuits

i received my dorie greenspan Baking: From My Home To Yours, the other day and i couldn't wait to break the bindings and get to baking!!^_^ i was checking the mail every day for this thing!! it was actually this book that had the recipe for the tiramisu cake i recently made as a test run for my sister's wedding^_^ in my house other than brown rice we don't really eat too many carbs, minus the multi-grain bread for toast in the morning. i know, i know, hard to believe considering i make so many carbalicious treats on the regular, but, as i have mentioned before we TRY to be healthy eaters, extreme emphasis on TRY!! well, the other day, as i was fixing my usual breakfast of egg whites and toast i discovered we had no bread to make toast:-p but being the resourceful little baker that i am, i jumped up the stairs to my room to grab dorie #2!!^_^ i had some left over buttermilk from a recent cake i had made and i thought "what better than to make some buttermilk biscuits"^_^ 

Buttermilk Biscuits (courtesy of Dorie Greenspan: Baking From My Home To Yours)

Makes about 12 biscuits

Ingredients:

2 cups all-purpose flour

1 T. baking powder

1/4 t. baking soda

2 t. sugar

1/2 t. salt (i would cut this down a smidge, my biscuits came out a bit too salty for my tastes)

3/4 stick (6 T.) cold unsalted butter, cut into 12 pieces

3/4 cups cold buttermilk

1. Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch diameter biscuit cutter (or a knife will do to cut into squares, if doing so roll the dough into a square), and line a baking sheet with parchment or silicone mat. 
2. Whisk the flour, baking powder, baking soda, sugar, and salt in a bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with the flour mixture. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between--and that's just right. 
3. Pour the milk over the dry ingredients, grab a fork and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading--3 to 4 turns should be just enough to bring everything together. 
4. Lightly dust your work surface with flour and turn out the dough. Dust the top of the dough with a little bit of flour and pat the dough out with your hands or with a rolling pin until its about 1/2 an inch high. Don't worry if it isn't completely even--a quick, light touch is more important than accuracy.
5. Use the biscuit cutter(or knife) to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out a 1/2 inch thick disk and cut out as many biscuits as you can. Transfer to the baking sheet. 
6. Bake for 14 to 18 minutes, or until they are puffed and golden brown. EAT ASAP!

 I ate mine right away. they were delicious with some guava jelly and my eggs^_^ mmm, can't wait to eat them tomorrow morning too!!^_^ happy baking people!!