Biscuits for Days

On a chilly Sunday afternoon while I was making soup - I asked Andy to step in to help me make biscuits. I thought I could tackle it all at once - that was not the case. Thankfully he's willing to dive in up to his elbows and help out. I thought I had enough buttermilk powder to make the 1 1/2 cups of buttermilk we needed - nope. So... a little water, a little heavy whipping cream, a dash of lemon juice, the powder we did have - magic! Buttermilk! Well... kinda not really... but it worked. Andy got it all mixed together but got frustrated that it wasn't coming together into a "smooth dough". He smacked it around with his spatula a few times - nope... not working. I was able to mush it together and form the "smooth dough" we assumed the recipe was looking for. I plopped the dough on the counter and started rolling with a rolling pin. "that is not a rectangle" - Ok fussy britches! Got it into a rectangle, cut it into 12 pieces and into the freezer it went for 15 minutes.
Bronwyn and I ran up to shower quickly while he baked the biscuits, so we came down to beautifully risen, puffy, butter spotted biscuits. They were so flakey and delicious. I suggested butter and jelly on them and got quite the look... "Do you know how much butter is in these?!" Ok... maybe not... but I might do it... you aren't the boss of me Andy Raatjes. Ohh.... Apple Butter would be so good!
I think this recipe could easily be halved or thirded... it makes 12 very large biscuits, but 12 very delicious biscuits. Yum. Let's make them again real soon, Ok?

Flaky Mile High Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, cut into cubes
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
Serve warm.