Here is a new recipe for buttermilk biscuits. It produces a light biscuit with a crunchy exterior, and uses one-half pint of buttermilk, which is the smallest size sold in grocery stores.
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
Scant teaspoon salt
4 tbs cold butter, grated
1 cup cold buttermilk
Preheat the oven to 450 degrees.
Combine the dry ingredients in a mixing bowl, grating the butter directly into the dry ingredients using a box grater or equivalent. Using your fingertips, mix the butter into the flour. Don’t over-do it. Add buttermilk and make a dough, which will be sticky.
Turn the dough onto a floured surface and fold in half 8-10 times. This action causes the biscuits to be flaky and separate along the ghost of the fold after baking. Press the dough into a one inch thick slab. Cut with a 2-1/2 inch biscuit cutter and place on a baking sheet.
Bake until the biscuits rise and are lightly browned on top, about 14-15 minutes.