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Buttermilk Biscuits

I recently experimented with making biscuits and this recipe was a fantastic first try. In order to stay true to the indulgence of a good buttery biscuit, I did not try to modify this recipe at all. The most important thing to remember is not to over-work the dough or you'll end up with hockey pucks instead of fluffy clouds. All in all a pretty fun recipe though!

Ingredients: 2 cups flour 4 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 2 TBS butter 2 TBS shortening (like Crisco) 1 cup chilled buttermilk


  1. Preheat oven to 450 degrees

  2. In large mixing bowl, combine flour, baking powder, baking soda and salt.

  3. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs (the faster the better so the fats don't melt) - you can also use a pastry blender for this if you have one, but for best results, I recommend getting your hands in there

  4. Make a well in the center and pour in the chilled buttermilk

  5. Stir until the dough just comes together. It'll be very sticky

  6. Turn the dough onto a floured surface, dust the top with flour, and gently fold dough over on itself 5 or 6 times

  7. Press into a 1" thick round and cut biscuits with a 2" cutter (be sure to push straight down)

  8. Place biscuits on a baking sheet so they just touch each other

  9. Reform scrap dough, working it as little as possible and cut remaining biscuits

  10. Bake for 15 - 20 mins, or until biscuits are tall and light gold on top

  11. I like to serve these with a little butter and fresh honey. So Yummy!

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