Buttermilk Biscuits

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• 3/4 cup cold buttermilk
• 2 tablespoons buttermilk for brushing
• Pepper gravy
• 4 Tablespoons butter
• 1/3 cup flour
• 2 cups whole milk
• 2 teaspoons salt
• 2 Tablespoons fresh ground black pepper

Directions

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, baking powder, salt, and baking soda.
4. Cut butter into flour mixture with a pastry blender until it is the texture of coarse cornmeal.
5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6. Turn dough onto a floured work surface, pat together into a rectangle.
7. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8. Roll dough on a floured surface to 1/2 inch thick.
9. Cut out 12 biscuits using a 2 1/2-inch round cutter or if you do not have a cutter, you can use a mug or cup.
10. Brush the tops of biscuits with 2 tablespoons buttermilk.
11. Bake in the preheated oven until browned, about 15 minutes.
12. Pepper Gravy
13. In a medium sized saucepan, melt butter.
14. Add flour and milk and stir until smooth with whisk.
15. Add salt and pepper and cook over low heat for 5 minutes to thicken.
16. Serve with fresh biscuits.