30MIN TO PREPARE, YIELD: 12-14
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 1/4 cup buttermilk
- 1/2 cup shortening
- 2 tablespoons whole milk, optional
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- Butter, for serving
- Preheat oven to 400º F.
- In a large bowl, combine flour, salt, sugar, baking powder and baking soda and toss together.
- Using a pastry cutter or two forks, cut in shortening until mixture is coarse and resembles small pebbles.
- Make a well in the center of your dough mixture and pour in 1 cup buttermilk. Stir until a shaggy dough forms. Note: if mixture is too dry, gradually add remaining buttermilk. If it’s too wet, add 1-2 tablespoons flour.
- Once dough comes together, turn it out onto a lightly floured surface and knead it 8-10 times, or until smooth, then cut in half and roll each half into a 1/2-inch thick circle.
- Take your cookie/biscuit cutter and begin cutting out biscuits. Note: press cookie cutters straight down so biscuits are even and straight.
- Continue re-rolling scraps and cutting until all your biscuits are formed, then transfer them to 1-2 baking sheet(s). Optional: brush biscuit tops with whole milk.
- Bake for 13-15 minutes, or until biscuits are golden brown.
- Remove from oven and serve hot with butter.
Recipe adapted from Food Network