Very Best Buttermilk Biscuits

Very Best Buttermilk Biscuits

Very Best Buttermilk Biscuits

Some meals just aren't complete without a warm, tender, flaky biscuit on the side.  This recipe is my absolute favorite, and is no-fail.  It all starts in the food processor, then the resulting mixture gets transferred to a bowl to receive the buttermilk;  you can make these in a flash!  Makes 8 large biscuits.  Inspired by a recipe from America's Test Kitchen

3 cups all-purpose flour

1 Tablespoon sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

8 Tablespoons (4 ounces) chilled, unsalted butter, cut into 1/2-inch pieces

4 Tablespoons (2 ounces) vegetable shortening or lard, chilled, cut into 1/2-inch pieces

1 1/4 cups buttermilk

Place the oven rack in the center of the oven and preheat to 450-degrees.  Line a baking sheet with parchment paper.  Place the dry ingredients in the work bowl of a food processor and pulse just to combine.  Add the butter and shortening and pulse just until the mixture resembles a really coarse meal.  Transfer to a large bowl.  Stir in the buttermilk just until combined.

On a lightly-floured board, knead the dough 8-10 times.  Pat the dough into a 9-inch circle that is 3/4-inch thick.  Cut with a 3-inch floured biscuit cutter and place on the prepared pan.  Gather up the remaining dough and pat into a 3/4-inch thick circle and cut out remaining biscuits.

Bake until the biscuits begin to rise, about 5 minutes, then rotate the pan and reduce the oven temperature to 400-degrees.  Bake until golden brown, 12-15 minutes.  Serve immediately, or transfer to a wire rack and cool completely before storing in a zipper-lock bag.)

Print Friendly and PDF