Buttermilk Biscuits, CLS'

The trick to my mothers biscuits is not the ingredients, but in how the dough is handled. It must be mixed very gently, then patted - not rolled - out gently. I don't know why this makes a difference but I swear it does. The less these babies are handled the more wonderful they are. --CLS

2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
6 Tablespoons unsalted butter
3/4 cup buttermilk

Mix the dry ingredients; cut in the butter until it resembles coarse meal. Add the buttermilk and mix just enough to combine (add a little more flour or buttermilk if needed). Knead gently on a floured board one or two turns, then pat out about 1/2 inch thick, cut, put on baking sheet with sides touching, and bake at 450°F. about 10 minutes. DON'T OVER BAKE. They should be golden brown, not brown.

These biscuits are especially good when you add about a cup of grated sharp cheddar to the dry ingredients.