Oversize Breakfast Biscuits

Categories: Breakfast

Ingredients

• 2 c. all-purpose flour, plus more for dusting
• 1 tsp. kosher salt
• 1 Tbsp. plus 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 2 Tbsp. chilled solid vegetable shortening
• 5 Tbsp. unsalted butter -- 3 T. thinly sliced, 2 T. melted
• 1 c. buttermilk

Directions

1. Preheat oven to 475 degrees F. Position a rack in upper third of oven.

2. In food processor, whisk 2 c. flour with salt, baking powder, and baking soda. Stir just until mixed. Add shortening until mixture resembles coarse meal. Remove for processor.

3. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter.

4. Freeze the mixxture until very cold, about 15 minutes.

5. Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9×7″ rectangle about 3/4" thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9×7″ rectangle. Using a 3-1/2" round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.

6. Arrange biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.

7. Make ahead: Can be made up to 3 days ahead and reheated.

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