Recipe by nina
Light and airy. When sprinkled with sugar, they're perfect for fruit shortcakes.
Top Review by Outta Here
These did turn out light and flavorful, but as written, are better suited for shortcake. I made them to go with soup, and would leave the sugar out next time. I also think I rolled mine too thin (I ended up with 12 biscuits), as they didn't rise up much. I will keep this recipe as a go to for a dessert biscuit, though. Made for Fall 2011 PAC game.
- 2 cups flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons shortening
- 4 tablespoons unsalted butter
- 3⁄4 cup buttermilk
Directions See How It's Made
- Preheat oven to 400.
- Whisk together dry ingredients.
- Cut in shortening and butter.
- Stir in buttermilk, just until dough forms.
- Turn out onto lightly floured bread board or counter and roll or pat to a thickness of 5/8 to 3/4 inch. Cut, using 2" cutter, in straight movement. Do NOT turn cutter. Put on ungreased baking sheet, 2 inches apart. Do NOT reroll or rework extra dough, just pat together and put on baking sheet. Brush with melted butter (tops ONLY). Sprinkle with sugar if using for shortcakes.
- Put sheet in oven. Turn oven up to 450 and bake for 20 - 25 minutes, or until golden brown.