Prep 20 mins
Cook 15 mins
There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons butter, chilled
- 2 tablespoons shortening, chilled
- 1 cup buttermilk, chilled
- 1. Preheat oven to 450.
- 2. Combine the dry ingredients and mix to distribute everything.
- 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
- 4. Add in butter milk and stir just enough to combine.
- 5. Turn out dough until floured surface and fold 5-6 times.
- 6. Press out so dough is about 1" thick.
- 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
- 8. Reform dough and continue to cut out biscuits.
- 9. Bake for 10-12 minutes until lightly golden.
Excellent recipe...came out exactly as you described. I rubbed the butter in and brought it together by hand. Great result and would definitely do these again.
Excellent! I followed the recipe to the letter and they came out perfectly, just like the picture. I timed them to come out of the oven at the same time as I finished frying and scrambling eggs. Wow! Careful though, they're addicting...
Absolutely single best biscuits ever. I have a southern grandma, who made selfrising-crisco biscuits and I adored those. But these biscuits are by far, the best I have ever tasted. Even better than grandma's, sorry grandma...