Buttermilk Biscuits

By chelyc13

These biscuits can be prepared and then rested overnight for baking the next day.

Ingredients

• 2 cups all purpose flour, plus more for dusting
• 2 tblsp baking powder
• 1 1/2 tblsp sugar
• 1/4 teas salt
• 3 tblsp unsalted butter, chilled and cubed
• 3 tblsp vegetable shortening chilled and cut into small chunks
• 3/4 cup buttermilk

Preparation

Step 1

1. Preheat the oven to 350.

2. Place the 2 cups flour and other dry ingredients int he bowl of an electric mixer. mix on low speed with the paddlea ttachment until combined.

3. Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.

4. Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

5. Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.

6. You can bake the biscuits the next day. Dust a sheet pan and the top of the dough with flour and refirgerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.

7. Pat out the dough to a 3/4 to 1 inch thickness. Shape the dough into a rectangle, making the sides high. using a 2 inch round biscuit cutter, cut out 4 biscuits. Place them on a sheet pan lined with aprchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough to there are no wrinkles, Much like making a bread roll. Form the reamining dough into another rectangle with high sides and cut out 2 more biscuits.

8. Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.