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

October 2004

Gallery

Recipe Summary test

active:
10 mins
total:
25 mins
Yield:
makes 1 dozen biscuits
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Transfer the biscuits to a greased baking sheet. Bake for 15 minutes, or until the tops are lightly browned; serve.

Advertisement