I know that sometimes it's tempting to grab a can of "pop and bake" biscuits when you are in that last minute dash to get supper on the table. But, what if I told you that homemade biscuits made with whole-food ingredients are one of the simplest foods you can make?

These melt-in-your-mouth biscuits are a cinch to mix up for breakfast or even as a quick companion for soup or chili. Homemade cultured buttermilk adds a delicious and satisfying tang to this recipe!

Buttermilk Biscuits

You will need:

1 c. flour- spelt or hard white whole wheat would work nicely in this recipe. Or use half whole wheat flour and half unbleached all-purpose flour.
4 t. baking powder- preferably aluminum-free
1/2 t. sea salt
1 T. sucanat or other unrefined sweetener
1/4 cup cold butter
1 cup buttermilk (may need more or less, depending in the flour. Homemade cultured buttermilk is the best here!)

Mix flour, baking powder, salt, and sucanat together in a large bowl.

Cut in the cold butter until you have pea-sized butter chunks.

Add just enough buttermilk to make a heavy, workable biscuit dough.

"Knead” the dough lightly- only about 6-8 times-just enough to get everything to stick together. Do not over knead. Pat dough out on a well-floured surface to approximately 3/4 of an inch thick. Use a floured glass or mason jar ring to cut into circles.

Place on an ungreased baking sheet. I like to leave the edges slightly touching as it makes for a softer biscuit. If you prefer crunchy biscuits, then spread them out a bit more.

Bake in a preheated 425 degree oven for approximately 10 minutes. Cool on a wire rack.

Tips for the perfect biscuit:

Use cold butter
Do NOT overknead. The heat from your hands will cause the butter to melt, resulting tough, non-flaky biscuits. Handle the dough just enough to get it to form a ball, then gently pat it out on the countertop.
Do NOT overbake. At my house, we prefer soft, tender, biscuits, not hockey-pucks. Therefore, always be sure to set your oven timer for several minutes less than the recipe calls for. I usually pull mine from the oven when the bottoms are golden brown. Generally, the tops are not brown.

I have no doubt that after you try these, you will never go back to biscuits-in-a can again.

Who invented those anyway? What a silly idea… ;)