Well Butter My Biscuit!

I think in a former life I must have been a southern woman. I say y'all, I like moon pies, I LOVE LOVE LOVE grits, and it is a major life goal to make down right delicious, take back stuff you never stole, mile high biscuits. I've used many recipes, but most of the time I just use the hope and pray method of measuring by throwing stuff into a bowl, ading some Crisco and praying that it turns into soemthing edible. This recipe is my next adventure in biscuit making. It's from Mark Bittman's book. He has great recipes and cooking methods. Its a good bet that they will be topped with lots of butter and either strawberry jam or black raspberry preserves. I'll let ya know how it turns out.

Bittman's Yogurt or Buttermilk Biscuits
Makes about 10 biscuits

2 cups all-purpose or cake flour, plus more as needed (I have regular old AP flour, so thats what I'm gonna use)
1 scant teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
2-5 tablespoons cold butter (mo butter, mo betta!)
3/4 cup plus 2 tablespoons yogurt or buttermilk

Heat the oven to 450 (yes, that HOT!) degrees. Mix the dry ingredients together in a food processor. Cut the butter into bits and pulse it in the food processor until thoroughly blended.

Using a large spoon, stir in the yogurt until mixture just forms a ball. Turn dough out onto a lightly floured surface and knead it 10 times; no more. If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.

Press the dough into a 3/4 inch thick rectangle and cut into 2-inch rounds. (I'm gonna cut mine into squares- I'm a rebel like that!) Put on ungreased baking sheet. Gently reshape the leftover dough and cut again.(no need to do this if you cut squares) Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.