- 8
- 10 mins
- 22 mins
Ingredients
- 2 cups (250 g) flour, AP ( I use White Lily)
- 1 tablespoon baking powder + pinch, fresh
- 1 teaspoon salt
- 6 tablespoons butter, separated, frozen
- 1 tablespoon shortening, frozen
- 1 cup buttermilk, cold
- pastry brush, to brush tops, optional
- finishing salt, optional (I recommend Jacobsen or J.Q. Dickinson)
- 2 3/4 " ring mold, to cut
Preparation
Step 1
Instructions
Pre-heat oven to 450F.
Grate frozen butter and return to freezer with shortening until ready to incorporate.
Combine flour, salt, baking powder and sift or whisk into large bowl.
Add butter to flour mixture. Add shortening.
Carefully, quickly mix to combine.
Add a pinch of baking powder to the buttermilk and then add to mix, starting with about ¾ of the cup, adding more if needed. The dough should be very loose. Reserve the remaining buttermilk to brush tops.
Use your hands to quickly fold dough together. Use a folding action instead of a stirring. You want to work the dough as little as possible.
Flatten carefully to little over an inch thickness.
Pressingly firmly straight down, cut out biscuits. I use a 2¾" ring mold cutter.
Carefully transfer biscuits to a pan or sheet lined for baking.
Place biscuits so they are touching each other on the sides.
Optionally, brush tops with buttermilk. Sprinkle with a bit of finishing salt, if you'd like.
Bake until golden, brush with butter, fill with jam and enjoy!
Instructions