- 8
- 15 mins
- 25 mins
Ingredients
- Variation from Tasting Table:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3/4 cup milk
- 10 tablespoons unsalted butter, frozen
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup chilled buttermilk
- 1/4 cup chilled heavy cream
- Flakey salt (such as Maldon), for sprinkling
Preparation
Step 1
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Variation:
1. Place a rack in the center of the oven and preheat the oven to 450°.
2. Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
3. Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
4. Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
5. Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
6. Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
7. Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.