The Best Buttermilk Biscuits
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.
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READY IN: 1hr 5mins
YIELD: 12 biscuits
UNITS: US
INGREDIENTS
Nutrition- 3 3⁄4cups all-purpose flour
- 1⁄2cup dry buttermilk
- 2tablespoons sugar
- 4teaspoons baking powder
- 1 1⁄2teaspoons salt
- 1teaspoon baking soda
- 12
- 4
- 1 1⁄4cups whole milk
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DIRECTIONS
- Position oven rack in the middle of the oven; preheat to 450°; line a baking sheet with parchment paper.
- Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.
- Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
- Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.
- 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.
- Roll the dough into a 10 inch round, about 1 inch thick.
- 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.
- Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake for 5 minutes; rotate the pan, decrease heat to 400°, and continue to bake until golden brown, 12-15 minutes.
- Transfer to a wire rack, let cool for 5 minutes and serve warm.
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