Bobby Flay's homemade biscuits
- 2 1/2 cups all-purpose flour, plus more for rolling
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons instant yeast
- 3/4 teaspoon fine salt
- 1/4 cup vegetable shortening
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pats
- 1 cup milk, at room temperature
- Cooking spray to coat
Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.