Better Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
In a mixing bowl, combine dry ingredients together with a fork. Cut in the
shortening using a pastry blender until mixture resembles coarse crumbs. Make a
well in the center and add buttermilk. Quickly fold dry ingredients into
buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4
times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch
biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat.
Make a dimple in the center to help the top rise evenly. Brush with butter. Bake
for 15 minutes in a preheated 400 degree oven until golden brown.
Yield: 6 to 8 biscuit |