10 tablespoons cold butter, cut in tablespoons for easier mashing into flour
In a mixing bowl, add flour, sugar, baking powder and salt.
Mash the butter with a pastry blender into the mixture until you have pea sized pieces (it is the butter).
Add Shamrock Farms Buttermilk and form dough into a ball.
Roll the dough into a 6x9-inch rectangle onto a lightly floured surface. (Make sure there is not too much flour on the surface).
Cut the rectangle into thirds.
Stack each third on top of one another and roll the dough into a 6×9-inch rectangle.
Using a 2¼ biscuit cutter or size you prefer, dip cutter edges in flour and cut approximate 8-9 biscuits. Place cut biscuits on parchment paper or a silicone lined baking sheet. Use dough scraps and layer again to cut more biscuits (about 2-3). Careful handling as to not overwork the dough.
Stretch edges of the biscuit (if stuck together from the cutter) before baking to encourage biscuits will rise.
Bake at 450 degrees F for 9-11 minutes or until golden brown.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.