Buttermilk Truck Famous Biscuits

Makes 6 biscuits

 

8 ounces all-purpose flour (about 1 1/2 cups)
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 pinch garlic powder
8 tablespoons cold unsalted Real California
butter, cut into 1/2-inch pieces
3/4 cup Real California buttermilk
2 tablespoons melted Real California butter

 

Heat oven to 400°F.

In a mixing bowl, stir dry ingredients together with a fork.

With a pastry blender, cut in cold butter until mixture resembles

coarse crumbs. Make a well in the center and add buttermilk.

With your hands or a rubber spatula,

quickly fold together dry ingredients and buttermilk until

a sticky dough forms. Turn dough out onto a floured surface;

roll out 3/4-inch thick.

With a 3-inch biscuit cutter, cut dough into rounds.

 Transfer to a sheet pan and brush with melted butter.

Bake for 15 minutes or until golden brown.

Tip: Buttermilk Truck uses these biscuits for their popular

 Buttermilk Brick breakfast sandwich. To make it at home,

place 2 buttermilk biscuits on a bed of hash-brown potatoes,

top with 2 over-easy eggs and chorizo gravy. If desired,

sprinkled with grated Real California Cheddar cheese.