My F&W
quick save (...)

Clinton Street Biscuits

  • ACTIVE: 10 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: makes 1 dozen biscuits
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.