Prep 25 mins
Cook 25 mins
Light and airy. When sprinkled with sugar, they're perfect for fruit shortcakes.
- 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
- 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.
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.