Pat-in-the-Pan Buttermilk Biscuits

We're been enjoying our subscription to Cook's Country. There are a lot of recipes I want to try. I don't think we'll ever find enough time. We did try a new biscuit recipe from the June/July 2019 issue: Pat-in-the-Pan Buttermilk Biscuits. They were really easy and really tasty and filling.

The recipe calls for cake flour, for extra fluffiness, but the article says you can substitute all-purpose flour. We used cake flour.

Mixed with butter, baking powder & baking soda, salt, and buttermilk, and the final result is this:

Nine delicious, fluffy, filling biscuits.

Super quick & easy, too. They might not be quite as easy as Easy Buttermilk Drop Biscuits because you do have to use your fingertips to incorporate the butter into the dry ingredients whereas the drop biscuits use melted butter with the buttermilk but you have to scoop and drop the drop biscuits onto a cookie sheets while with these pan ones, the dough just gets dumped into the baking pan, patted into place, and baked. I'm not sure which is easier, but they're equally delicious. We'll definitely make these again.