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Clinton Street Biscuits

  • ACTIVE: 10 MIN
  • SERVINGS: makes 1 dozen biscuits

These tender biscuits are a specialty of Neil Kleinberg, the chef at Clinton St. Baking Company in New York City.

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  1. 1 cup all-purpose flour, plus more for dusting
  2. 1 cup cake or pastry flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon sugar
  6. 1 teaspoon salt
  7. 3 tablespoons cold unsalted butter, cut into small cubes
  8. 3 tablespoons cold shortening
  9. 3/4 cup plus 2 tablespoons buttermilk
  1. Preheat the oven to 425°. Into a medium bowl, sift the flours with the baking powder, baking soda, sugar and salt. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse meal. Make a well in the center and add the buttermilk. Stir just until a dough forms. Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
  2. Pat or roll out the dough 3/4 inch thick. Using a lightly floured 2 1/2-inch round biscuit cutter, stamp out 12 biscuits. Dust the top of each biscuit with flour.
  3. Transfer the biscuits to a greased baking sheet. Bake for 15 minutes, or until the tops are lightly browned; serve.