Best-ever Buttermilk Biscuits
Makes 10 biscuits
Total time: 30 minutes
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
1 1/2 cups cake flour
5 Tbsp. cold vegetable shortening, cubed
4 Tbsp. cold unsalted butter, cubed
1 1/4 cups buttermilk
2 Tbsp. unsalted butter, melted
1. Preheat oven to 450°. Line a baking sheet with parchment paper.
2. Whisk together all-purpose flour, baking powder, salt, and baking soda in a bowl; set aside.
3. Pulse cake flour, shortening, and cubed butter in the bowl of a stand mixer with the paddle attachment
until fats are pea-sized flakes.
4. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened.
5. Turn dough onto a lightly-floured surface, and knead just until dough holds together. Pat dough into a
6. Using a 2-inch biscuit cutter, cut dough into 10 biscuits. Transfer the biscuits to prepared baking sheet and bake until golden, 15–18 minutes. Brush tops with melted butter during last few minutes of baking.
*I didn't have cake flour. I used regular unbleached flour. If you ask my roommate, the biscuits still tasted great, so no worries here! But if you must, here is a trick for turning all-purpose flour into cake flour (but I didn't google it until after I was done with the biscuits).
*I don't have a stand mixer yet. I'm trying to hold off until I can add one to my wedding registry. So, I made do with the ten pincers I have at the end of my arms. They worked just fine instead of the paddle attachment. :)
*This was my first time using buttermilk. It smelled disgusting, but apparently it's supposed to??
*My batch made 8 regular biscuits and one "doggy biscuit."
*They were wonderfully delicious topped with butter and raw, local honey.
Go ahead, give them a try!