Jon’s mom shared her farmhouse secret to light-as-a-feather biscuits…stop stirring the batter as soon as it’s moistened.
2-1/2 c. all-purpose flour
3 T. sugar
1-1/2 T. baking powder
1/4 t. salt
1/2 c. butter, softened
1 c. buttermilk
In a bowl, combine flour, sugar, baking powder and salt; mix well. Add butter and buttermilk; stir just until moistened. Spoon batter into 12 to 18 greased muffin cups. Bake at 350 degrees for 30 minutes, or until golden. Serve warm. Makes one to 1-1/2 dozen.
Make biscuit toppers for bowls of homemade chicken soup. Flatten unbaked biscuits into 6-inch circles and bake them as usual, until golden. Top each soup bowl with a biscuit and dig in!