Buttermilk Biscuits

Buttermilk Biscuits 

1 3/4 cups unbleached all-purpose flour
1/4 cup pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon granulated sugar
1/2 teaspoon kosher or coarse salt
1/4 cup vegetable shortening
3 tablespoons butter
1/2 cup plus 3 tablespoons buttermilk
Melted butter for brushing tops of biscuits

1. Preheat oven to 425°F ( 220°C).
2. Combine flours, baking powder, baking soda, sugar and salt. Cut in shortening and butter using a pastry blender until the mixture resembles coarse, grainy meal.
3. Sprinkle buttermilk over flour mixture, stirring lightly with a fork until ingredients are evenly moistened.
4. Turn dough out onto a lightly floured surface and knead lightly a few times, about 30 seconds.
5. Roll to 1/2 to 3/4-inch thickness and cut with a floured 2-inch biscuit or cookie cutter. Place on a lightly greased baking sheet about 1-inch apart for crusty sides, or together for soft sides.
6. Brush tops liberally with melted butter.
7. Bake 12 to 14 minutes or until lightly browned. Remove immediately from baking sheet and serve hot.

Makes about 1 dozen biscuits.

Cook’s Note: There’s no law that says biscuits have to be round. For quicker, easier biscuits, roll dough into a 1/2 to 3/4-inch thick rectangle and cut evenly into square biscuits. This eliminates having to re-roll the scraps when using a biscuit cutter.