Clinton Street Baking Company's Buttermilk Biscuits

READY IN: 47mins
YIELD: 6 biscuits




  • *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.