The Best Buttermilk Biscuits

Submitted by ratherbeswimmin

"America's Test Kitchen; you can substitute 1 1/4 cups regular buttermilk or soured milk for the milk and powdered buttermilk, but the flavor will be less."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 12 biscuits

ingredients

• 3 3⁄4 cups all-purpose flour
• 1⁄2 cup dry buttermilk
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon baking soda
• 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled (1 1/2 sticks)
• 4 tablespoons vegetable shortening, chilled and cut into 1/2-inch pieces
• 1 1⁄4 cups whole milk

directions

1. Position oven rack in the middle of the oven; preheat to 450°; line a baking sheet with parchment paper.
2. Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.
3. Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
4. Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.
5. Turn the dough out onto a well floured surface; lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds.
6. Roll the dough into a 10 inch round, about 1 inch thick.
7. Using a floured 2 1/2 inch biscuit cutter, stamp (don't twist) out 12 biscuits, gently patting the dough scraps back into a uniform 1-inch thick piece as needed.
8. Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.
9. Bake for 5 minutes; rotate the pan, decrease heat to 400°, and continue to bake until golden brown, 12-15 minutes.
10. Transfer to a wire rack, let cool for 5 minutes and serve warm.