Prep 10 mins
Cook 20 mins
Biscuits have always eluded me. Short of an overnight in a fabulous bed and breakfast, or an old southern Ma Mae cooking for me, I have, regrettably, been unable to make a delectable biscuit. Until now. No more hockey pucks or withering masses... a flaky, tender, and flavorful pastry awaits you. Tweaking and combining all the "close" attempts and near misses until I got it, I finally have reached biscuit bliss!
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup vegetable shortening
- 4 teaspoons white vinegar
- 1 cup 1% low-fat milk
- 1 tablespoon butter (melted)
- Combine all dry ingredients. Whisk to ensure all are fully incorporated.
- In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes. (Buttermilk is too viscous and has too high of a fat content. This combination works better from a consistency standpoint and sacrifices negligible taste).
- Cut in shortening and combine, but leave some small lumps.
- Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present. Transfer to workspace and kneed mixture adding flour as necessary until the mixture is "just" not sticky.
- Roll out approx 5/8" thick and cut into 2 1/2" biscuits.
- Transfer to greased baking sheet and bake 15 minutes at 450.
- After 15 minutes (or until slightly browned) generously brush butter on tops and bake an additional two minutes. Before removing from oven allow to slightly cool, then serve warm!