Instructions

Step 1

Preheat oven to 500°. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2 1⁄4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.

Step 2

Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1⁄2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about 1⁄2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes.

Step 3

Serve biscuits hot, slathered with butter and⁄or with thin slices of Baked Country Ham, if you like.

Recipes

Breakfast Biscuits

Name: Breakfast Biscuits
Total time: PT0D0H0M
Yield: makes About 20
Ingredients: 6 cups flour, preferably White lily flour; 3 tbsp. baking powder; 1 tbsp. salt; 6 tbsp. cold butter, cut into small pieces; 6 tbsp. cold vegetable shortening; 2 1 ⁄ 2 cups buttermilk

Serves
makes About 20

BEN FINK

The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen by Jeanne Voltz (Longstreet Press, 1998).

Ingredients

6 cups flour, preferably White lily flour
3 tbsp. baking powder
1 tbsp. salt
6 tbsp. cold butter, cut into small pieces
6 tbsp. cold vegetable shortening
2 ¹⁄₂ cups buttermilk

ADVERTISEMENTAD

Instructions

Step 1

Step 2

Step 3

Serve biscuits hot, slathered with butter and⁄or with thin slices of Baked Country Ham, if you like.

Preheat oven to 500°. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2 1⁄4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.
Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1⁄2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about 1⁄2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes.
Serve biscuits hot, slathered with butter and⁄or with thin slices of Baked Country Ham, if you like.