Try it Tuesday

When my husband and I were engaged, he asked me if I knew how to make biscuits. At the time, I thought it was a silly question....you just whacked open a can and baked them. (My mother had attempted to make biscuits from scratch, but they seemed to be mostly useful as dog bones as one of our dogs always promptly buried hers.) It was not long into our marriage that I learned the difference. I have tried many biscuit recipes over the past 22 years and have finally created a recipe of my own. It is a culmination of three of our favorite biscuit recipes. If you don't like the slightly sweet flavor of these biscuits, simply eliminate the sugar and vanilla and add just a touch more buttermilk. Enjoy!

2 Cups of all-purpose flour (I use King Arthur, unbleached)
1 Tablespoon of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
1/3 Cup of sugar
1/4 Cup of butter, cold and cut into pieces
1 Cup of buttermilk
1 teaspoon of vanilla, pure extract only

Combine the dry ingredients and cut in the butter with a pastry blender until the mixture resembles corn meal. Add the buttermilk and vanilla and stir. Turn dough out onto a floured surface and knead several times. Pat or gently roll out to a thickness of about 1/4 inch. Cut out biscuits and place on lightly greased baking sheet. Bake at 425 degrees until lightly browned.