Buttermilk Strawberry Biscuits

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Prep. Time: 30 mins. Cook Time: 15 mins. Preheat oven: 425 degrees Makes 12 servings.

2 1/2 cups plain all-purpose white flour
2 tablespoons Sorrell Ridge Strawberry
1 1/4 cups buttermilk
1 teaspoon baking soda
1 stick of butter (1/4 lb.)
Extra flour for rolling

1. Mix together the flour and baking soda in a large bowl. Now work in the butter and the Sorrell Ridge with your fingers until the flour resembles coarse meal.

2. Next, make a hollow in the center of the flour mixture and pour in the buttermilk all at once. Blend quickly with a large spoon and turn out on a floured board and form a loose dough. You may need to sprinkle an extra flour to form a ball if the dough is too sloppy to shape. Roll the dough (with a floured rolling pin) out to a 1" thickness and do not knead the dough or overwork it. You want the dough to have a lighter, fluffy sort of look. Now cut circles of dough 2" in diameter. Push dough together one more time and roll and cut your remaining biscuits. Bake the biscuits on a lightly floured baking sheet on the middle rack in your 425 degree preheated oven for about 15 minutes. You will want to watch the biscuits closely after 12 minutes to make sure they don't burn.

Makes 12 biscuits.