Prep 30 mins
Cook 17 mins
In 'Clinton Street Baking Company Cookbook'
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon salt
- 3 tablespoons unsalted butter, chilled and cubed
- 3 tablespoons vegetable shortening, chilled and cut into small chunks
- 3⁄4 cup buttermilk
- *Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.
- Preheat oven to 350°.
- Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.
- Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
- The butter and shortening should be the size of peas.
- Turn off the mixer and add the buttermilk to the bowl all at once.
- Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
- Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
- Pat out the dough to a 3/4-to 1-inch thickness.
- Shape the dough into a rectangle, making the sides high.
- Using a 2-inch round biscuit cutter, cut out 4 biscuits.
- Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
- Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
- Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
- Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
- Halfway through baking process, rotate the pan for even browning.
- Serve warm with butter and jam.