Buttermilk Biscuits

Course: Biscuits

Preheat oven to 450 degrees.
Sift together dry ingredient into a large bowl.
Cut in butter until mixture is crumbly, as for a pie crust.
Mix in 1 cup buttermilk, adding an additional 1/4 cup if needed to achieve a moist, but not overly sticky dough. Note: dough will still be crumbly.
Pour dough onto a lightly floured surface and work into a ball. Do not over work. Roll or pat to 3/4- to 1-inch thickness.
Cut into rounds using a 2- to 3-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough and then lift straight up.
Place biscuits on a non-stick cookie sheet or a pan lined with parchment paper. Re-roll any scraps and repeat until all dough is used.
Brush the tops of the biscuits with melted butter.
Bake for 10 to 15 minutes until lightly golden and puffed. Remove from oven to a wire rack and brush with more melted butter.
Best if served immediately.