Combine:
2 cups self-rising flour
1 1/2 cups cake flour
2 T. sugar
1 t. kosher salt
1/2 t. baking powder
1/4 t. baking soda
Cut in:
1/3 cup vegetable shortening
Stir in:
2 cups buttermilk
Sift over:
1/2 cup all-purpose flour, divided
Brush with:
2 T. unsalted butter, melted
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Preheat oven to 475° coat two 8" cake pans with nonstick spray.
Combine flours, sugar, salt, baking powder, and soda in a bowl.
Cut shortening into flour mixture with a pastry blender until it’s the size of large peas.
Stir in buttermilk with a wooden spoon until completely blended; dough will be very wet. Let stand 2 - 3 minutes.
Sift 1/4 cup flour over work surface, then turn dough out of bowl. Sift remaining flour over dough; flour your hands. Turn and fold dough over several times to incorporate flour, then gently pat out to 3/4" thick.
Cut into rounds using a floured 2 1/2" cutter (don't twist the cutter or biscuits won't rise as high). Transfer six biscuits to a prepared pan, arranging five around the outside and one in the center.Gently re-roll the scraps, taking not to overwork the dough or add more flour.
Brush tops of biscuits with butter and bake 15 minutes, or until the tops are golden. Serve hot.
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