Southern-Style Biscuits
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup (10 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3 tablespoon (1 1/2 ounces) unsalted butter, chilled, cut into1/2-inch cubes
  • 3 tablespoon (1 1/4 ounces) vegetable shortening, chilled, cut into 1/2-inch cubes
  • 1 cup buttermilk
Directions
  1. Preheat the oven to 450 degrees F.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together to blend. The mixture should be light and free of lumps.
  3. Add the butter and the shortening, and toss gently to coat. With your fingertips, work the fats into the flour mixture, rubbing the larger pieces between your fingers until they are pea-size.
  4. Add the buttermilk all at once. With a wooden spoon or rubber spatula, mix the ingredients until they’re just blended and coming together to form a dough. Do not overmix.
  5. Empty the dough onto a clean, well-floured work surface. Gently pat the dough out into a rectangle approximately 12 by 8 inches. Lightly flour the surface. Fold the dough into thirds, as if you are folding a letter. Scrape the folded dough from the work surface; if necessary, flour the surface again. Once more, pat the dough into a rectangle, flour lightly, and fold into thirds. Finally, pat the dough out to a thickness of approximately 1 inch.
  6. With a well-floured 2- or 2½-inch round biscuit cutter, cut biscuits out, and place them on a baking sheet. You may reshape biscuits from the scraps, but they will not rise as high as the first cutting.
  7. Bake for 12 to 15 minutes or until the biscuits are a light, golden brown. If you would like, biscuits can be brushed with an additional coating of melted butter. Serve immediately. Biscuits are best eaten the same day that they are baked, but any leftovers can be eaten warm the next day. Simply reheat them in a low 300-degree oven for 5 minutes.