Good Morning, Winter!

Good morning, Winter.

So nice to see you again. I heard you were coming so I baked my favorite Fluffy Buttermilk biscuits for breakfast. I am warm and cozy here at the table, sipping coffee and slathering my biscuit with plum jam, while you are outside creating a winter wonderland.

Fluffy Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for kneading

• 2 teaspoons baking powder

• 1/2 tablespoon sugar

• 1/2 tsp heaping teaspoon coarse salt

• 1/2 teaspoon baking soda

• 1 cup unsalted butter, cut into ½-inch pieces, chilled

• 3/4 cups buttermilk, well shaken, plus more for brushing tops

Pre-heat oven to 450 degrees. Line baking sheets with parchment paper.

In a large bowl, sift flour, baking powder, sugar, salt, and baking soda.

Transfer half mixture to a food processor. Add butter and pulse until the mixture resembles coarse crumbs.

Return this mixture back to the bowl with dry ingredients.

Make a well in the center and gradually add buttermilk, stirring with a wooden spoon until large clumps form.

Turn dough out onto a lightly floured surface, pat down with floured hands to 1 inch thickness. Cut out biscuits with a 2-inch biscuit cutter. You can also pat the dough into a square and cut into even squares.

Brush a little buttermilk on top of each biscuit. Bake for 12 minutes until tops are golden brown.