These biscuits get their incredibly flaky texture from a combination of vegetable shortening and butter.
More Breads and Biscuits
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
2 1/4 teaspoons salt
3/4 teaspoon baking soda
3/4 cup cold solid vegetable shortening
6 tablespoons cold unsalted butter, cut into 1/2-inch dice
2 1/2 cups plus 2 tablespoons buttermilk
How to Make It
Preheat the oven to 450°. In a large bowl, whisk the flour with the baking powder, sugar, salt and baking soda. Using a pastry blender or 2 knives, cut in the shortening and the butter until the mixture resembles coarse meal. Make a well in the center and add the buttermilk. Using a wooden spoon, stir just until a dough forms. Turn the dough out onto a lightly floured surface and knead 3 or 4 times.
Pat or roll the dough out to a 1/2-inch-thick round. Using a lightly floured 2 1/2-inch round biscuit cutter, stamp out 24 biscuits as close together as possible. Transfer the biscuits to an ungreased baking sheet and bake for 15 to 20 minutes, or until the biscuits are risen and golden. Serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.