Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour (I prefer White Lily brand)
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
  • 2 tablespoons shortening, diced into small pieces and chilled (or sub with lard)
  • ¾ - 1 cup cold buttermilk

Instruction

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
  • Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
  • Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
  • Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and serve warm.