perfect buttermilk biscuits

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hello, perfect biscuit

 The perfect biscuit. It doesn't need to fancy. It doesn't have to be unhealthy either. In fact, my biscuits have significantly less butter than the standard-- but I really don't miss it at all. Plus, it gives me the liberty to smother them with as much berry flavored butter as I want! And if you ask me, I much prefer my butter on my biscuits rather than in them. These are best enjoyed with butter, jam, preserves, gravy or friends.
With love,
Erica

hot and steamy, fresh from the oven

with berry flavored butter

ingredients

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small cubes
• 3/4 cup buttermilk
• 3 tablespoons agave nectar (maple syrup or honey would work as well)

Preheat oven to 400°.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly a few times.
Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). This is what makes the layers in these flaky, fluffy biscuits.
Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.