Eva Kolenko
Active Time
15 MIN
Total Time
30 MIN
Serves : 10

The butter to shortening ratio in these biscuits not only gives them incredible height a truly buttery flavor, but also keeps them moist and super tender.

How to Make It

Step 1    

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Step 2    

Combine flour, sugar, baking powder, kosher salt, and baking soda in bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Add butter and shortening, and beat on low speed until mixture resembles coarse crumbs and some pea-size pieces of butter remain, about 3 minutes. Beat in buttermilk just until incorporated.

Step 3    

Turn dough out onto a lightly floured surface. Knead and fold dough into thirds, repeating process until it comes together, about 5 times. Dust dough and rolling pin with flour; roll dough into a 3/4-inch-thick (about 12- x 10-inch) rectangle. Cut dough rectangle into 10 (3 1/2-inch) squares. Transfer to prepared baking sheet, arranging dough squares so the edges touch. Brush with cream, and sprinkle with sea salt and black pepper.

Step 4    

Bake in preheated oven until golden brown, about 15 minutes.

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