I have been baking biscuits since I was a child, and for the competition I tweaked a biscuit recipe my mother gave me.

Much to my surprise, I won the Blue Ribbon that day for my biscuits. I'm not a particularly competitive person, but I must say it was a delight to win that ribbon.

Here's the recipe for you and yours ...

Ingredients

• 2 c. flour
• 4 1/2 tsp. double acting baking powder
• 3/4 tsp. salt
• 4 Tbsp. butter
• 2/3 c. buttermilk, plus a bit extra

Directions

Preheat oven to 450 degrees.

Mix together the dry ingredients. Cut in the butter until it is in small flakes or balls. I do this by hand with a fork, because you don’t want the butter mixed in too completely. This is very important for the flakiness.Gradually stir in the 2/3 c. buttermilk. Do not overmix. With biscuits you want to mix as little as necessary to preserve the flakiness.

If the dough has pulled together into a soft dough, you have added enough liquid. If not, splash a bit extra buttermilk in (maybe 1 or 2 tablespoons worth) and mix just enough to form a soft dough.

Turn out onto floured board and knead very gently 6 to 10 times.

Form into a ball; roll out to about 1/2" thickness.

Using a 2" biscuit or cookie cutter, cut biscuits out. Mush scraps back together gently and cut more biscuits.

Place biscuits on an ungreased cookie sheet. Bake in a preheated 450 degree oven for 12 to 15 minutes, until golden brown on top.

Serve hot and enjoy!