Flaky biscuits like these are a grand diner tradition. Using shortening, as in this recipe, or lard produces a flakier biscuit. For a slightly softer crust, lightly brush the hot biscuits with melted butter when they come out of the oven.
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup vegetable shortening, chilled
- 3/4 cup buttermilk, chilled
In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal.
Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.
Preheat an oven to 450 degrees F.
Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch thick. Using a round biscuit cutter 2 or 2 1/2 inches in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place the dough rounds about 1 1/2 inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not reroll any additional scraps.
Bake until evenly browned, 10-12 minutes. Serve hot from the oven.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
144 calories; 8g total fat; 0mg cholesterol; 183mg sodium; 16g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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