Southern Biscuits – Alton Brown

Posted by DmentD | Recipes | Saturday 3 September 2011 10:14 am

375 GR flour
6 TSP baking powder
⅜ TSP baking soda
1 TSP salt
3 TBS butter
3 TBS shortening
12 OZ buttermilk, chilled

Oven: 450°

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in ~ 6oz of the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Add more of the chilled buttermilk if it seems too dry.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Yields 12-14 biscuits.

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