Prep 10 mins
Cook 15 mins
Get out your stepladder because these biscuits are tall! A little pinch of cream of tartar gives them a boost. Hubby says they might be the best biscuits he has ever eaten.
- 2 cups flour
- 4 tablespoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 2 tablespoons butter, diced and frozen
- 2 tablespoons shortening, frozen
- 1 cup buttermilk
- Put all the dry ingredients into a food processor and pulse five or six times.
- Put frozen butter and crisco into the processor and pulse 5 times or until you get a small pea sized texture. Don't over process. (Up to this point you can freeze the mix in a baggie until you are ready to make your biscuits, up to a month.).
- Continuing, add the buttermilk all at once and pulse three or four times, only until the dough is wet. Do not process until it is all mixed or you will get hockey pucks instead of biscuits.
- On a floured surface, pat the dough out into a 9x9 square and cut the square with a very sharp knife into 9 square biscuits. This eliminates the need for rolling the scraps.
- Put the biscuits onto a parchment lined baking pan so they are touching. Dust the tops with flour.
- Preheat your oven to 450 degrees and bake for about 13 to 15 minutes.
- Be careful when you open the oven door - they may float away.
- NOTE: You can use any fat you like including lard, all shortening or butter but I find this combination works best for me.
These biscuits were absolutely delightful! Light with a crispy top and a fluffy inside. My whole family loved them. I will definately be making these beauties again! Thanks Secret Agent!