My first success with...Buttermilk Biscuits!

I have attempted biscuits probably forty or so times throughout my life--and they never, ever come out. They tend to be either too dry and crumbly or hard like a hockey puck. I've burned them, I've pulled them out raw, I've pulled out good looking biscuits that would pulverize before my eyes. I think I've even chipped a tooth on my biscuits before. All in all, I'd just resigned myself to bread. I am not a true Southerner, so the closest I thought I'd get to my biscuit dream was a run to Hardees.

Not today. I can't believe it. Today, I made biscuits.
With local wildflower honey from Douglas County and butter.

We had some leftover buttermilk from the red velvet cupcakes my Dad made for our wedding cake. So, I pulled out a cookbook and decided to try buttermilk biscuits one more time, just to see. I did it early in the morning, so if they were bad, I could throw them away before Tavo woke up. Here's the raw circles (more than less circles..) after I'd fretted about getting the fat worked into the dough.

The mess on my counter. It's on the floor and on my shirt, too--but I decided not to photo all that.
baked for 13 minutes @ 425 degrees

Buttermilk Biscuits
Gourmet Cookbook
2 cups all purpose flour (White Lily or Southern Biscuit)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 stick cold, unsalted butter
3/4 c. buttermilk, plus more for brushing

Sift flour, salt, powder and soda together. Blend in butter with fingertips until mixture resembles coarse meal. Add buttermilk and stir lightly until dough forms.

Gather dough into ball, knead 6 times on lightly floured surface. Pat dough into 10" round and cut rounds with floured glass. Put onto greased baking sheet, brush with buttermilk, and bake at 425 degrees for 12-15 minutes.

Here's another fake Southerner :)