Mixing (Kitchen Basics Series)

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Southern Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons salted butter, diced into small pieces and chilled
2 tablespoons shortening, diced into small pieces and chilled (or sub with lard)
¾ - 1 cup cold buttermilk

Instructions
Preheat oven to 450 degrees F. Run a little butter in a 10 inch cast iron skillet or you can use a cookie sheet.

In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter, your fingers or fork to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!

Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead 15 times (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Roll out to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, and twist.

Arrange biscuits (with sides touching) on a cookie sheet or in a cast iron skillet . Press the center of the biscuit to create a little divot. Take any milk you have left over and Pat it on top of the biscuits.

Bake for 10-15 minutes, or until tops are golden brown.

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