Southern buttermilk biscuits

By dette

Both of my grandmothers had a knack for making hot-out-of-the-oven light and flaky biscuits that would almost float of the countertop all by themsleves.
Slather with sweet butter and drizzle with some honey. Or even better, take a fork (yes, a fork) and pull a biscuit apart. Tuck a slice o salty country ham between the halves. I could eat a whole bathc of these flaky biscuits in one sitting. I'll try to control myself and save one or two for you.

Ingredients

• 4 c. all-purpose flour
• 2 T. baking powder
• 2 T. sugar
• 2 t. kosher salt
• 2/3 c. butter flavor all vegetable shortening, chilled and cut into
• 1/2 " dice
• 2 c buttermilk
• 2 T. unsalted butter, melted

Details

Servings 8

Preparation

Step 1

Preheat he oven to 450.
COmbine the flour, baking powder, sugar and salt in a large bowl and whisk to blend. Add the shortening. Using a pastry cutter or two knives, cut through the shortening and flour until mixture resembles coarse meal. Add the buttermik and mix just until combined. The dough will be very moist and sticky.
Turn the dough out onto a well-floured board or work surface and gently pat or roll it into a round aobut 1/2" thick. Fold the dough into thirds, as if folding a letter, and reroll it into a round 2 " thick.
Using a 3" biscuit cutter, cut the dough into rounds. Gather up the scraps, gently roll out the dough and cut out additionala biscuits. Transfer he biscuits to a nonstick baking sheet. Bake the biscuits for 10-12 minutes, until they are puffed and golden brown. Let cool on a wire rack until you can't wait any longer. As the biscuits cool, brush the tops with the melted butter

For best biscuits make the the buttermilk and shortening are ice cold. Don't overmix or overhandle the dough.