Tasty Planner - Recipe - Buttermilk Biscuits by Wayne Goode

Instructions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Using a pastry blender or your fingertips, cut the shortening and butter into the dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 3 times. Press into a 1/2-inch thick round. Cut out biscuits with a biscuit cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, about 10 minutes.

If you don’t have buttermilk, use regular milk and omit the baking soda. You can use powdered buttermilk instead of regular buttermilk. It usually takes more regular buttermilk than powdered because it is thicker.

You can also freeze the biscuits. Cut them and freeze them on a sheet pan. After they are frozen, store them in a zip-top bag. You can bake them right out of the freezer, but it’s best to let them thaw a bit first if there is time.