Bacon, Egg, & Cheese on Buttermilk Biscuit

Good morning sunshine! During this time of the year in particular, I start to get a little morning crazy. Just google “annoyingly perky” and you’ll get a picture of me grinning from ear to ear. I like to wake up early (earlier than the time my dog Ollie requires his morning belly rub), go for a jog, take pictures of dewy flowers, and most of all bake! Below is my first attempt at making buttermilk biscuits. They turned out nice and tender, a little moist, with a bit of flakiness. It’s amazing what a lot of butter and buttermilk can do. 🙂

Marr’s Bacon, Windy Ridge Eggs, & Hook’s Cheddar Cheese Sandwich

Buttermilk Biscuits (from James Beard’s American Cookery)

Preheat oven to 450 degrees F.

Ingredients

2 c. all purpose flour
2 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/3 c. butter (I used Alcam Creamery butter)
3/4 c. buttermilk (full fat)

Combine all the dry ingredients and sift into a mixing bowl. Add the butter and blend in well. Stir in the buttermilk and blend till the dough holds together, Turn out on a floured board and flour the top of the dough lightly. Knead about 3 minutes and pat or roll out in a circle about ½ inch thick. Cut the biscuits any size you like, dip them into a little melted butter, and arrange on a baking sheet next to each other. Bake for 12 to 15 minutes until slightly golden brown.