RECIPE FROM "SANDY'S
Classic Buttermilk Biscuits
(From Executive Chef, Nick Sundberg)
Serve these Southern favorites at your next brunch.
6 Tablespoons Butter, cut into pieces
2 cups Self-rising flour
6 ounces Buttermilk
Cut the flour into the butter until the consistency resembles course grain. Blend in the buttermilk. Turn onto a floured cutting board. Knead for 1 minute. Roll out to 1/2-inch thick. Cut out 2-inch biscuits.
Place on a lightly oiled cookie sheet and bake at 425 for 10-12 minutes (or until golden brown).