Buttermilk Biscuits

A few years ago, while visiting my Mom's Aunt Jan and Uncle Red at their property on Snag Lake in the Warner Mountains, Jan taught me the art of making biscuits while camping. I thought she was nuts. It actually turned out to be a super simple technique involving a cast iron dutch oven, some charcoal and Bisquick biscuit dough. While making the biscuit dough, I was telling Jan about my failed attempt to make a sourdough for bread and biscuits and the like when Red said to me, "Now Joe, Do you believe there is a better recipe for biscuits that is as easy to make as Bisquick?" It was not a question. You have to understand that, even in his 70's, Red was an imposing man. He stood over six feed, was still muscular from his days as a forest ranger, spoke very loudly and he had a complete disregard for personal space. So I took his question as a challenge to find him a recipe for biscuits from scratch that are as good as Bisquick and just as easy. Red, wherever you may be, I am happy to say, I've done it.

Inspiration: Red's Biscuit Challenge
Time: 30 minutes
Difficulty: Super easy
Special equipment: Cheese grater
Servings: 8-10

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, grated using a cheese grater
3/4 cup buttermilk
Milk, for brushing the biscuits

1. Preheat the oven to 425 degrees F.

2. Into a bowl, sift together the flour, baking powder, baking soda, and salt and blend in the butter until the mixture resembles cornmeal.

3. Add the buttermilk, stir the mixture until it just forms a dough, and gather it into a ball. On a lightly floured surface knead the dough gently 6 times and pat it out into a rectangle, roughly 1/2-inch thick.

4. Using a knife, divide the dough into 12 even-sized squares. Separate the squares and invert the squares onto a lightly greased baking sheet.

5. Brush the tops of the squares with the milk, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them on to a rack. Serve the biscuits at room temperature.