Basic Buttermilk Biscuits
Dust off your biscuit cutter and get the butter ready — flaky, tender biscuits are just minutes away! Using a stand mixer puts these biscuits in the fast lane — even grandma would be proud.
To avoid overmixing this biscuit dough, stop when the ingredients are just moistened. Even though it’s a wet dough, don’t be tempted to add more flour.
Preheat oven to 450°. Line a baking sheet with parchment paper.
Whisk together all-purpose flour, baking powder, salt, and baking soda in a bowl.
Pulse cake flour, shortening, and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened.
Turn dough onto a lightly-floured surface, and knead just until dough holds together. Pat dough into a 1-inch-thick circle. Using a 2-inch biscuit cutter, cut dough into 10 biscuits. Transfer biscuits to prepared baking sheet and bake until golden, 15–18 minutes. Brush tops with melted butter during last few minutes of baking.
Mix dough until ingredients are moist, then knead and pat into a circle to finish combining dough.
Pull cutter up, without twisting, as you remove. Twisting prevents the biscuits from rising as they should.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 19mg 6%
Sodium 279mg 11%
Carbs 31g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.