Recipe by crazycookinmama
These are amazing biscuits! Fail proof. I love them. A combination of cake flour and all-purpose flour makes for an exceptionally tender biscuit. In a pinch, you can make these biscuits with just all-purpose flour.
Top Review by ellie_
Very good biscuits--and very tender just like the description states! I used a coffee cup for cutting out the biscuits, so only got 5 biscuits which were gone in a flash. Thanks for sharing!
- 1 1⁄3 cups cake flour
- 1⁄3 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3 tablespoons chilled vegetable shortening, cut into small pieces
- 3⁄4 cup buttermilk
Directions See How It's Made
- Preheat oven to 425°F.
- In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps. Quickly fold in the buttermilk until it is just blended. Do not overmix.
- On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together. Do not overknead. Press or roll out the dough to a thickness of 1". Using a 2" biscuit cutter, cut out 8 biscuits. Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
- Place the biscuits on an ungreased baking sheet. bake until the tops are a light golden brown, 18 to 20 minutes. Serve hot.