Maybe we should clean our fridge out more often... maybe.

It's not often we have real buttermilk in the fridge, not often at all. And sometimes we can't even see in the fridge if we have it. We had a leak under our fridge and much to our dismay to fix it - we needed to empty the entire contents of the fridge for the guy to put the new part in. Well, that was embarrassing. It gave us a chance to throw away a bunch of things we never use or went bad and clean the shelves which were in bad need of a wash. Now our fridge is bright and clean and has room! We got a carton of buttermilk for a different recipe and have some left over so I decided to make some Buttermilk biscuits to go with our breakfast casserole. These biscuits were darn cute with a 2 inch cutter, I even used the fluted edges. I struggled getting the dough to come together and was very thankful for a piece of parchment that helped my hands be less of a wreck. Everyone loved these flakey biscuits, I put butter and apple butter on mine - not sure why you'd put anything else on a biscuit. Nicholas told me I should make them again but make biscuits and gravy... um... I'll consider it... but those biscuits in a can are darn easy on a week night to bake up. Either way... these were fluffy and flakey. Worth a Saturday afternoon adventure in baking.

Fluffy Southern Buttermilk Biscuits
3 cups all purpose flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup cold unsalted butter or vegetable shortening
1 – 1 1/4 cup cold buttermilk
melted butter or heavy cream to brush the tops

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Sift together the dry ingredients in a large mixing bowl.
Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky.
Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
Brush with melted butter after removing from the oven. Serve immediately.