Ahhh…the perfect biscuit! From Erin and Tatum Quon’s Cooking Together. This recipe is for straight up wheat and butter biscuits, but can easily be made gluten-free or vegan. If you want a paleo biscuit, check out Almond Biscuits.

Preheat the oven to 450 degrees.

INGREDIENTS
2 cups flour or gluten-free blend
2 T brown sugar
2 t baking powder
1/2 t baking soda
pinch of salt
6 T cold butter, cut in pieces
3/4 c buttermilk (or 3/4 c any milk with 1 t vinegar)

Whisk together the dry ingredients, either in a bowl or a stand mixer.
Cut in the butter and mix to blend until the mixture resembles coarse crumbs.
Add the buttermilk and blend gently with a fork until the dough comes together.
Turn onto a lightly floured surface, gather into a ball, and gently press into a fairly thick disk. Don’t flatten the dough too much or your biscuits won’t be fluffy. Cut biscuits with a biscuit cutter or the ring top of a canning jar. Bake for 12-15 minutes.