Editing Tangency Cookbook (section)

===Buttermilk biscuits made really, really easy, by [[User:Teucer|Teucer]]===

2 cups flour<br>
1 teaspoon baking powder<br>
1/3 stick salted butter (aka 1/6 cup)<br>
buttermilk as needed<br>

Stir the flour and baking powder together. With floured hands, work in the butter, breaking it up into small pieces. Then add buttermilk, a little bit at a time, working it in (with your hands; the only reason they should be remotely clean at the end is because the dough tastes good enough for you to lick it off your fingers) until you have an even-consistency dough, about the texture of bread dough. Form into biscuits of the desired size. I'm a fan of "cat head" biscuits - those that, when risen, are roughly the size of the head of a cat. I've never heard anyone use that term in real life, but it rocks and I'm told it used to be more common. This recipe makes four of those, depending on the size of the cat. For smaller biscuits, you might stretch it to six or even eight.

Bake at 450 (and make sure it's a real 450; in the dorm kitchens here that means setting the oven for close to 500) until it's golden on top. (That's about 15-20 minutes.) Ideally you won't have temperature-regulation issues burning the bottom a little and leaving the centers slightly doughy, but even if you do they are incredibly tasty.