- 10 mins
- 60 mins
Ingredients
- 2 1/2 Cups (12 1/2 ounces) unbleached all-purpose flour , plus additional flour for work surface *
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon table salt
- 2 Tablespoons vegetable shortening
- 8 Tablespoons unsalted butter , cold, plus 2 tablespoons, divided
- nonstick cooking spray
- 1 1/4 Cups buttermilk , cold * *
- Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking.
- If you don’t have buttermilk, see our section on Buttermilk Substitutes for more options.
Preparation
Step 1
1. Adjust oven rack to lower-middle position; heat oven to 450 degrees.
2. Cut 2 tablespoons vegetable shortening into ½-inch chunks. Set aside.
3. Lightly flour 8 tablespoons cold unsalted butter and cut into 1/8-inch slices. Set aside.
4. Whisk 2½ cups (12½ ounces) unbleached all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon table salt in large bowl.
5. Add vegetable shortening pieces to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain.
6. Working in batches, drop butter slices into flour mixture and toss to coat. Pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated.
7. Toss mixture to combine.
8. Freeze mixture (in bowl) until chilled, about 15 minutes.
9. Meanwhile, spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel.
10. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating.
11. Add 1 cup plus 2 tablespoons buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining 2 tablespoons buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl).
12. With rubber spatula, transfer dough onto center of prepared work surface. Dust surface lightly with flour.
13. With floured hands, bring dough together into cohesive ball.
14. Pat dough into approximate 10-inch square.
15. Roll into 18 by 14-inch rectangle about ¼ inch thick, dusting dough and rolling pin with flour as needed.
16. Using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface.
17. Lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle.
18. Rotate dough 90 degrees, dusting work surface underneath with flour.
19. Roll and fold dough again, dusting with flour as needed.
20. Roll dough into 10-inch square about ½ inch thick.
21. Flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut.
22. Line baking sheet with parchment paper.
23. Carefully invert and transfer rounds to prepared baking sheet, spaced 1 inch apart.
24. Gather dough scraps into ball; roll and fold once until scraps form smooth dough.
25. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.
26. Melt 2 tablespoons unsalted butter. Brush biscuit tops with melted butter.
27. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes.
28. Let cool on baking sheet 5 to 10 minutes before serving.