I'm sitting here, compelled to write a great story about why I made these biscuits. But do I really need to explain a biscuit craving? Nah. This is an easy and delicious recipe that will not disappoint, I promise. I made them for bacon, egg, & cheese biscuits, but I think I'd even prefer them with just butter; that's how good they are. But, hey, I have to sneak some protein in my diet somewhere....preferably right between two flakey, buttery biscuit halves.
I will add that I went to an awesome music festival last weekend. This is relevant because when I needed biscuit-making-music, I chose this awesome band I saw there — Driftwood. There's something healing about listening to something meaningful while working with your hands.
These biscuits end up having a really imperfect and rustic look to them which I like. I also think this recipe would lend itself well to a Bo-berry Biscuit knock-off, so that will definitely be my next endeavor.
♥ 2 cups all purpose flour
♥ 4 tsp baking powder
♥ 1/4 tsp baking soda
♥ 3/4 tsp salt
♥ 2 Tbsp shortening
♥ 3 Tbsp salted or unsalted butter, (grated with cheese grater)
♥ 1 cup cold buttermilk
♥ extra buttermilk for biscuit tops
1. Preheat oven to 450 degrees F.
2. Whisk together flour, baking powder, baking soda and salt in a large mixing bowl.
3. Using your fingers, cut shortening into flour mixture.
4. Use a fork to cut cold, grated butter into the flour mixture. Work quickly so the butter stays cold.
5. Make a well in the flour mixture and pour in the buttermilk.
6. Working from the outside in, use a spoon to bring the flour into the center, folding until the buttermilk is incorporated into the flour. (just until combined)
7. Gather dough into a ball, and turn out onto a well floured surface.
8. Flour your hands, then lightly fold it in half in a gentle kneading motion 10 times.
9. Pat dough into a rectangle just under an inch thick.
10. Cut the dough into squares. This will make 9 large biscuits.
11. Place biscuits onto an ungreased baking sheet, close together but not touching.
12. Brush tops with extra buttermilk and bake 15-17 minutes until golden brown on top.
Recipe adapted from The Merchant Baker.