Clinton Street Biscuits

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

Slideshow: Great Comfort Food Recipes

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  • Servings: makes 1 dozen biscuits

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  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup cake or pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons cold shortening
  • 3/4 cup plus 2 tablespoons buttermilk

How to make this recipe

  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.

Contributed By Published October 2004

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