4In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
5In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
6In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
7Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
8Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
9Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
10Cut cold butter into the flour mixture until you have various sizes no larger than peas.
11Cut cold butter into the flour mixture until you have various sizes no larger than peas.
12Cut cold butter into the flour mixture until you have various sizes no larger than peas.
13Make a well in the center of the flour and pour in the buttermilk.
14Make a well in the center of the flour and pour in the buttermilk.
15Make a well in the center of the flour and pour in the buttermilk.
16Bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour.
17Bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour.
18Bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour.
19Turn the wet sticky dough out onto a well floured surface.
20Turn the wet sticky dough out onto a well floured surface.
21Turn the wet sticky dough out onto a well floured surface.
22Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion, about 10-11 times.
23Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion, about 10-11 times.
24Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion, about 10-11 times.
25Pat dough into a rectangle or square just under an inch thick.
26Pat dough into a rectangle or square just under an inch thick.
27Pat dough into a rectangle or square just under an inch thick.
28Using a floured knife, cut the dough into desired sizes.
29Using a floured knife, cut the dough into desired sizes.
30Using a floured knife, cut the dough into desired sizes.
31Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
32Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
33Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
34Brush tops with a little bit of buttermilk and bake until they have risen nice and tall and are golden brown on top, about 15 minutes.
35Brush tops with a little bit of buttermilk and bake until they have risen nice and tall and are golden brown on top, about 15 minutes.
36Brush tops with a little bit of buttermilk and bake until they have risen nice and tall and are golden brown on top, about 15 minutes.
37Serve warm
38Serve warm
39Serve warm
Ingredients
2 cups all purpose flour
2 cups all purpose flour
2 cups all purpose flour
4 teaspoons baking powder
4 teaspoons baking powder
4 teaspoons baking powder
0.25 teaspoon baking soda
0.25 teaspoon baking soda
0.25 teaspoon baking soda
0.75 teaspoon salt
0.75 teaspoon salt
0.75 teaspoon salt
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons shortening, I use non-hydrogenated
2 Tablespoons shortening, I use non-hydrogenated
2 Tablespoons shortening, I use non-hydrogenated
1 cup cold buttermilk
1 cup cold buttermilk
1 cup cold buttermilk
0 extra buttermilk, for brushing tops
0 extra buttermilk, for brushing tops
0 extra buttermilk, for brushing tops
Equipment
large mixing bowlpastry blender or finger tipslarge spoonwell floured surfacefloured knifeungreased baking sheet
Tips
Use Gold Medal or Pillsbury unbleached all purpose flour.
Use King Arthur’s Bakewell Cream Baking Powder.
Don't handle biscuits too much, but knead them about 10-11 times.
Cut biscuits only once, taking quality over shape. Don't re-roll scraps.
Flip the biscuits upside down before baking to ensure even rise.
Brush with buttermilk before baking.
For extra crusty biscuits, place them far apart on the baking sheet.
If cutting biscuits into shapes, push straight down with the cutter and do not twist to release it to avoid sealing the edges and hindering the rise. Re-rolling scraps is not recommended.
Biscuits can be stored overnight at room temperature, wrapped lightly in foil. They reheat nicely in a toaster oven..