Categories: Biscuits, Breakfast
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, chilled and cubed
- 3 tablespoons vegetable shortening, chilled and cut into small chunks
- 3/4 cup buttermilk
Directions
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*Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.
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Preheat oven to 350°.
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Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.
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Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
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The butter and shortening should be the size of peas.
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Turn off the mixer and add the buttermilk to the bowl all at once.
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Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
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Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
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Pat out the dough to a 3/4-to 1-inch thickness.
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Shape the dough into a rectangle, making the sides high.
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Using a 2-inch round biscuit cutter, cut out 4 biscuits.
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Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
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Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
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Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
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Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
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Halfway through baking process, rotate the pan for even browning.
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Serve warm with butter and jam.