Recipes Bread + Dough Rolls + Buns Biscuits Buttermilk Biscuits 4.0 (1) 1 Review Slideshow:More Breads and Biscuits Recipes By Carla Hall Carla Hall Instagram Website Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Published on January 17, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 45 mins Yield: 3 1/2 dozen (1 1/2-inch) biscuits Ingredients 2 1/2 cups all-purpose flour, plus more for shaping the dough 1 tablespoon baking powder 1 teaspoon granulated sugar 1 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons vegetable shortening 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons, melted 1 3/4 cups cold low-fat buttermilk Directions Line a half-sheet pan with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. Drop the butter cubes into the flour mixture and toss until all of the pieces are coated. With your fingertips, press the cubes to flatten. Freeze the mixture in the bowl for 15 minutes. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Reserve 1 tablespoon buttermilk in a small bowl and add the remaining to the flour mixture. Mix until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 1 1/2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes. Preheat oven to 450°F. Stir the melted butter into the reserved buttermilk. Brush the tops of the biscuits with the butter mixture. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot. Rate it Print