Country Time Buttermilk Biscuits

• 1 stick of unsalted butter, melted and divided
• 2 C of flour
• 3 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 t sugar
• 4 T of cold unsalted butter, cut into pieces
• 3/4 C buttermilk

Preheat oven to 450 degrees. Brush 2 T of the melted butter over the bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork; add only enough buttermilk so that the dough begins to hold together for a few seconds, then add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat work surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 inch thick.
Cut out the biscuits with a round cutter or the edge of a drinking glass dipped in flour.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Makes about 12 biscuits, depending on the size

Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible.  This will keep the biscuits from becoming tough during the baking time.

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