Best Ever Biscuits

This is a light, fluffy biscuit. It's nice and quick to make in the mornings for breakfast, or with soups or stews for lunch and dinner. I make them, and before I bake them, I flash freeze. Thaw them in the fridge the night before, and bake the next morning.

Biscuits/Scones
2 cups all-purpose flour (I use a mix of white wheat and all-purpose)
2 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/4 tsp. salt
1 Tbsp. white sugar
1/2 cup butter ( I prefer shortening in the biscuit and butter on the biscuit)
3/4 cup buttermilk (5 Tbsp. plus 1 tsp powdered milk, 2 1/2 teaspoons vinegar and add water until measures 3/4 cup. Let stand for 5 minutes.)

Preheat oven to 400 degrees. In the food processor bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in butter (shortening) until mixture resembles coarse crumbs. Mix in buttermilk until it comes together into a ball. It may not need the whole amount of buttermilk. Stop adding when it comes together in a ball. Transfer to an ungreased baking sheet, roll out into an 8 inch round. Cut in half and half again twice. You will have 8 biscuits/scones. Do not separate. Dot with butter on top of biscuits.

Cover and let stand 10 minutes.
Bake 15 min or until knife inserted in the center comes out clean. Separate and serve.

This is the base recipe. You can add herbs such as garlic and rosemary for a savory biscuits which are great with soups and stews. You can sprinkle with a cinnamon/sugar mixture for a sweeter scone. You could also add fruit (blueberry, cranberry, apple and lemon or orange zest for a scone.