Boom. It will be blown. You ready? You better be. Watch this video for my special biscuit-making tip. It will forever change the face of biscuits. You will be shocked. You will be awed. You will be amazed.
|(yields 9-16 biscuits, depending on desired size. 16 is recommended)|
In a large mixing bowl combine your dry ingredients…
-2 cups all purpose white flour
-2 cups all purpose whole wheat PASTRY flour
-2 TB + 2 tsp baking powder
-1/2 tsp baking soda
-2 tsp kosher salt
Mix well with a fork or whisk.
Now, we cut in the fat. It’s important that your fat is super duper cold. I recommend cutting it first, and then placing it in the freezer for up to 10 minutes while you start your recipe.
You will need…
-4 TB unsalted butter, cut into small pieces, about the size of peanuts
-4 TB butter-flavored shortening, cut into small pieces ” ” (such as Crisco)
(note- if you’re anti-shortening, simply use 8 TB (1 stick) unsalted butter here. Or if you only have unflavored shortening, use that. No problem. But I swear by the combo for the best all around biscuit.)
Add your cold fat into your dry ingredient bowl. Using a pastry cutter or a fork, work the fat into the flour. Press down with the cutter/fork and break it up to incorporate it evenly throughout the flour. Work quickly so you don’t allow the butter to warm too much. (It’s very important when you’re making biscuits to keep the fat/liquid as cold as possible so your biscuits come out flaky and tender.) Once you get the fat into fairly small pieces, I usually get in there with my fingers to break up any extra large pieces. But still, working quickly. You’re looking for the consistency of quick oats- sort of a gritty consistency- only tiny pieces of fat throughout. Once you’re there, you’re done.
Slowly add in…
-2 cups COLD buttermilk*
Do this slowly, as you stir with a fork. You may not need all of that liquid. You’re done when everything is completely moistened and you have a moderately sticky dough. Not a goopy wet dough, but pretty darn sticky.
Transfer the dough onto a floured surface. Sprinkle the top of the dough mound with flour as well. And, working quickly, with light hands, shape the dough into a square/rectangle about 1- 1 1/2 inches high.
Take a bench scraper, or sharp knife, and slice the square into 9-16 square biscuits. (I prefer making 16, as it’s more difficult to achieve the perfect consistency throughout with a larger biscuit.)
Place each square onto an UNGREASED cookie sheet and bake in a preheated 450 degree oven ON THE TOP RACK for 11 minutes. (note-that’s how my oven works, yours may be different.)
Remove from oven and brush the tops with melted, unsalted butter, if desired. (only about 1 TB is needed)
Allow to cool slightly on the pan and serve warm.
Freeze any leftovers in a freezer safe zip bag for a couple of months.
(*don’t have buttermilk on hand? Make your own! In a 2 cup measuring glass add in 2 TB of fresh lemon juice or white vinegar then add enough milk to make it all equal 2 cups of liquid. Allow the mixture to stand for about 10 minutes and it will curdle. This is your 2 cups of buttermilk (curdles included)! OR buy this awesome product right here and keep it in your fridge at all times- Saaco (Powdered) Cultured Buttermilk Blend.)
(Don’t do wheat? No problem!! For my Gluten Free Buttermilk Biscuit Recipe click HERE)