Ingredients
Units Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable shortening, chilled
- 8 tablespoons unsalted butter, chilled, cut into 1/8 slices
- 2 tablespoons unsalted butter, melted and cooled to room temperature
- 1 1/4 cup buttermilk, chilled
- 1/2 cup all-purpose flour, for dusting
Instructions
- In large bowl, whisk flour, baking powder, baking soda and salt. Using a pastry cutter or long tined fork, break up chunks of shortening into the flour mixture to form small pea-sized pieces. Work in 8 tablespoons of sliced butter by pressing into flour creating small disks about the size of a small coin. Gently whisk a few strokes to mix. Freeze mixture in bowl until chilled, about 15 minutes in freezer or 30 minutes in refrigerator.
- Meanwhile, heat oven to 450°F. Spray 24-square-inch area of countertop with vegetable oil spray. Using a paper towel spread oil evenly across the surface. Sprinkle 1/3 cup flour across the sprayed area and pat down gently to form a thin even coat.
- Add buttermilk to flour mixture and stir using a fork until all of the flour from the sides of the bowl creates a ball. Note: dough will be sticky. Using a rubber spatula remove dough from bowl, place in center of prepared counter top. Sprinkle additional flour on top of dough ball. Pat down roughly into a 10-inch square.
- Use a rolling pin to roll dough into an 18 x 14-inch rectangle (1/4-inch thick). Dust dough and rolling pin as needed with flour.
- Using a bench scrapper, fold dough into thirds (like a business letter) brushing off any excess flour from surface of dough. Lift short end of dough and fold into thirds again to form a 6 x 4-inch rectangle.
- Rotate 90°, re-dust countertop, reroll, and fold dough again. Return to its original size of a 10-inch square (1/2-inch thick). Flip dough over.
- Using a 2 1/2-inch floured biscuit or cookie cutter, cut 12 to 16 rounds. Invert rounds and place onto a ungreased baking sheet evenly spaced 1-inch apart. Gather excess dough, reroll and cut additional pieces as needed. Brush biscuit with melted butter.
- Bake 12 to 16 minutes. Remove from baking sheet, cool for 5 to 10 minutes before serving. ENJOY!
- Prep Time: 45 minutes
- Cook Time: 15 minutes