| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 1 dozen biscuits |
Ingredients
- 12 ounces all-purpose flour, plus 1/2 cup for dusting
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 ounce unsalted butter, chilled
- 2 ounces shortening, chilled
- 8 fluid ounces low-fat buttermilk, chilled
Instructions
- Preheat the oven to 400 degrees F.
- Whisk together the 12 ounces flour, baking powder, baking soda and kosher salt in a large mixing bowl. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
- Turn the dough out onto a floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1-inch thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter straight down through the dough to the work surface before twisting to “punch” out the biscuit. Make your cuts as close together as possible to limit waste.
- Place the biscuits on a half sheet pan so they just barely touch. Reroll any scraps and punch out as many biscuits as possible. Use your thumb to create a shallow dimple in the top center of each biscuit and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and cool slightly before serving.
Nutrition Facts
| Calories | 121 calorie |
| Total Fat | 4.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 6 milligrams |
| Sodium | 331 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
I have made this recipe several times and it has always come out great. I prefer to weigh ingredients because it is more accurate, which is why I like this recipe. If you don’t have a scale, there is another version of this recipe on Food Network that uses cups. I use this version when I make biscuits and gravy and it’s delicious. The leftover biscuits are great in the morning with butter and honey. Highly recommend!
These are wonderful. Came out light and fluffy. This is my go to for biscuits!
Love this recipe. This is one of my wife’s favorites. She always insists that I add cheese so that she can have cheddar cheese biscuits. We always have them for breakfast, but they would be great with dinner as well.
I have made these several times and they have come out beautifully every time! Easy Peasy!
I’ve even substituted Heavy Whipping Cream for the Buttermilk and solid Coconut Oil for the Shortening with great results!
I’ve even substituted Heavy Whipping Cream for the Buttermilk and solid Coconut Oil for the Shortening with great results!
easy and delicious! secret is not overworking dough. friends have compared them to those served by their sweet country auntie… am humbled.
K
love it
These are my perfect biscuits every time. The batch does not make many but that might be as my math translates 12oz into 1.5 cups and not 2 cups.
Is the shortening liquid or solid. I have no solid
Not bad first biscuits I made that I didn’t throw away. But this was only my third time making homemade.