Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda
and salt. Using your fingertips, rub butter and shortening into dry
ingredients until mixture looks like crumbs. (The faster the better,
you don't want the fats to melt.) Make a well in the center and pour in
the chilled buttermilk. Stir just until the dough comes together. The
dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold
dough over on itself 5 or 6 times. Press into a 1‑inch thick round. Cut
out biscuits with a 2‑inch cutter, being sure to push straight down
through the dough. Place biscuits on baking sheet so that they just
touch. Reform scrap dough, working it as little as possible and
continue cutting. (Biscuits from the second pass will not be quite as
light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
