The Best Homemade Biscuits

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 tsp Salt
  • 2 tbsp Shortening

• Dairy

  • 2 tbsp Butter, salted or unsalted
  • 1 cup Buttermilk
  • 1 Buttermilk

Found on dontsweattherecipe.com

Ingredients

• 2 cups all purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt (see note)
• 2 Tablespoons salted or unsalted butter, (cold and cut into cubes)
• 2 Tablespoons shortening (I use non-hydrogenated)
• 1 cup cold buttermilk
• extra buttermilk for brushing tops

Directions

• Preheat oven to 450 degrees F.
• In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
• Using a pastry blender or your finger tips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
• Make a well in the center of the flour and pour in the buttermilk.
• Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until its combined)
• Turn the wet sticky dough out onto a well floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
• Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion.
• Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
• Pat dough out to about an inch thick.
• Using a floured cutter, cut the dough into desired sizes.
• Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
• Brush tops with a little bit of buttermilk
• Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.