Buttermilk Biscuits

This is the first time I've made buttermilk biscuits from scratch.  We're just not biscuit eaters; on the rare times we have bread, it's generally a nice french loaf.  Since these oh-so-delicious biscuits are the result of having some leftover buttermilk, I may just have to keep a carton in the fridge all the time!  They were crispy on the outside, light and fluffy on the inside.  Oh, and there's no reason to have a fancy biscuit cutter, a drinking glass works just fine. 

2 cups flour (one cup whole wheat pastry flour, one cup all-purpose flour)
4 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup shredded sharp cheddar cheese
1/2 cold butter, cubed
3/4 cup buttermilk

Preheat oven to 425.  Put dry ingredients into a food processor fitted with the plastic dough blade.  Pulse just to mix.  Add cold cubed butter and pulse until it looks crumbly.  Remove to a bowl and add cheddar, incorporate.  Add buttermilk and mix until combined.  You can start with a spatula, but soon you'll just need to get your hands in there.  Once the dough is held together, turn it onto a floured surface and knead about 1 minute.  Pat down (or roll) between 1/2" - 1" thickness.  Use a glass to cut out biscuits.  Re-flatten dough and keep cutting until all (or most) dough is used.  Bake on a lightly buttered cast iron pan for 15-18 minutes or until golden brown.  Lightly brush butter over tops and serve warm. 

NOTE: You can make the dough ahead, cut out the biscuits and refrigerate until you are ready to bake.  Just put the dough circles on a plate lined with parchment or wax paper... and if you need to stack them, place parchment or wax paper between the layers.  Keep them in the fridge while you are preheating the oven, take them out when you are ready to start baking. 

Enjoy!

Recipe from Kimberly Nuttall