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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.

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  • Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.

  • Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.

Reviews (2)

17 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
12/22/2012
I love this recipe! My family has a new standard
Rating: Unrated
03/05/2011
From now on this will be my go to recipe. I didn't have cake flour on hand, so I used a substitute (1 cup AP flour - 2 Tablespoons AP flour 2 Tablespoons corn starch = 1 cup cake flour). Also used leaf lard instead of vegetable shortening. I was concerned at the feel of this dough. Didn't feel light and fluffy, so I was concerned they might turn out like hockey pucks. I was so wrong! They rose well, and turned out tender and flaky. Even the scraps turned out perfect!