Buttermilk Biscuits

Courtesy Bobby Flay
These will go good with the soup I think.

2 cups flour plus a little more to cover rolling out surface
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces.
1/2 cup buttermilk
1/2 cup heavy cream
freshly ground pepper

preheat oven to 350 degrees. Line baking sheet with parchment or waxed paper.

In a bowl combine the dry indredients and blend thoroughly. Cream the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, and using your hands or a fork, work it in just until it's thoroughly incorporate and you have a smooth ball of dough. *Don't overwork or over handle the dough.

On a lightly floured surface, press the dough out into a round that is about 1 inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2 inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more. ut the texture of these will be denser than the others.

Place the dough rounds on the prepared baking sheet and brush the tops with cream. Grind fresh pepper over the top of biscuits, if desired. Bake until golden brown on the bottom, about 12-15 minutes. Serve warm with butter and honey!

We have made these and they are the best biscuits I have ever had!