Light and Fluffy Biscuits

By KimberlyB

Ingredients

• 8 TBS butter
• 4 TBS vegetable shortening
• 3 c flour
• 1 TBS sugar
• 1 TBS baking pwder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/4 c buttermilk

Preparation

Step 1

1. Chill fat. Cut butter and shortening into 1/2 " pieces and refrigerate until chilled, about 30 minutes.

2. Mix Dough: Adjust oven rack to middle position and heat oven to 450'. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse meal.

3. Knead Dough: Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form smooth, cohesive ball. Roll dough into 9" circle, about 3/4" thick.

4. Cut biscuits: Using 2 1/2" biscuit cutter dipped in flour, cut out rounds and arrange upside down on prepared baking sheet. Gather remaining dough and pat gently into 3/4" thick circle. Cut rounds from dough and transfer to baking sheet.

5. Bake Biscuits: Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400'. Bake until golden brown, 10 to 12 minutes more. Transfer to wore rack and let cool 5 minutes. Serve warm.

Make Ahead: Cut rounds can be refrigerated, covered with plastic wrap, for 1 day. To finish, heat oven to 450' and proceed with step 5.