Buttermilk Biscuits

By nurseliz

Ingredients

• WHISK:
• 1 1⁄2 cups all-purpose flour
• 2 tsp. baking powder
• 1 ⁄2 tsp. table salt
• 1 ⁄4 tsp. baking soda
• PULSE:
• 1 1⁄2 cups cake flour
• 5 Tbsp. cold vegetable shortening, cubed
• 4 Tbsp. cold unsalted butter, cubed
• 1 1⁄4 cups buttermilk
• 2 Tbsp. unsalted butter, melted

Details

Servings 10

Preparation

Step 1

vegetable shortening, cubed
4 Tbsp. cold unsalted butter, cubed
1 1⁄4 cups buttermilk
2 Tbsp. unsalted butter, melted


























Nutrition Information
Per biscuit: 262 cal; 13g total fat (6g sat); 19mg chol; 279mg sodium; 31g total carbs; 1g fiber; 5g protein
Editor’s Note

To avoid overmixing this dough, stop when the ingredients are just moistened. Even though the dough is wet, don’t add more flour — that only leads to overmixing.

Preheat oven to 450°. Line a baking sheet with parchment paper.

Whisk together all-purpose flour, baking powder, salt, and baking soda in a bowl; set aside.

Pulse cake flour, shortening, and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened.

Turn dough onto a lightly-floured surface, and knead just until dough holds together. Pat dough into a 1-inch-thick circle. Using a 2-inch biscuit cutter, cut dough into 10 biscuits. Transfer the biscuits to prepared baking sheet and bake until golden, 15–18 minutes. Brush tops with melted butter during last few minutes of baking.

. Mix dough until ingredients are wet, then knead and pat into a circle to finish combining dough.

2. Pull cutter up, without twisting, as you remove. Twisting results in jagged edges on the biscuits

Nutrition Information
Per biscuit: 262 cal; 13g total fat (6g sat); 19mg chol; 279mg sodium; 31g total carbs; 1g fiber; 5g protein