Buttermilk Truck Famous Biscuits

8 ounces (about 1 1/2 cups) all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

Pinch of garlic powder

8 tablespoons cold unsalted Real California butter, cut into 1/2-inch pieces

3/4 cup Real California buttermilk

2 tablespoons melted Real California butter

Heat oven to 400°F. In a mixing bowl, stir dry ingredients together with a fork. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. With your hands or a rubber spatula, quickly fold together dry ingredients and buttermilk until a sticky dough forms. Turn dough out onto a floured surface; roll out 3/4-inch thick. With a 3-inch biscuit cutter, cut dough into rounds. Transfer to a sheet pan and brush with melted butter. Bake for 15 minutes or until golden brown.

Makes 6 biscuits

Tip: Buttermilk Truck uses these biscuits for their popular Buttermilk Brick breakfast sandwich. Place 2 buttermilk biscuits on a bed of hash-brown potatoes, top with 2 over-easy eggs and chorizo gravy. If desired, sprinkled with grated Real California Cheddar cheese.

Recipe courtesy of Buttermilk Truck, Los Angeles, Calif.