The biscuits are back. This time they are made with White Lily flour and half butter, half shortening. I’ve actually made these a few times, but was just too lazy/busy/forgetful to take a picture. We’ve been having country ham a lot with the biscuits, my personal favorite biscuit accompaniment. I’m thinking I must do some research on buying whole country hams, so we can have it more often, but I digress.
The real matter at hand is these buttermilk biscuits and their comparison to biscuit batches #1 and #2. As I said, I used sifted White Lily flour and both shortening and butter. They were still tender, light, and fluffy and more golden than when I used only shortening (#2), but not quite as tall as the ones made with regular unbleached flour (#1). These are my favorite so far, with the added butter flavor, but I tend to like a taller biscuit, so I will to continue to experiment!
Buttermilk Biscuits #3
makes about 14 biscuits
- 5 cups White Lily flour, sifted before measuring
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup shortening, chilled
- 1/2 cup butter, chilled
- 1 1/2 cups buttermilk, chilled
- 2 tablespoons butter, melted
- Preheat oven to 485 degrees.
- Whisk together all the dry ingredients in a large bowl.
- Cut in the shortening and butter with a pastry blender until it is in pieces the size of large peas.
- Stir in the buttermilk with a fork until the dough starts to come together. Using your hands, knead the dough to incorporate all the flour. The dough should be sticky; add more buttermilk if it is too dry.
- Turn the dough out onto a floured surface and fold over itself 3 or 4 times to make layers.
- Roll out dough with a floured rolling pin to 3/4 inch thickness, or pat with hands.
- Cut out rounds of dough with a 3 inch biscuit cutter (don’t twist!) and place on a baking sheet so they almost touch.
- Bake for 12-15 minutes, until golden brown, checking about halfway to rotate pan.
- Brush biscuits with melted butter right after removing from the oven. Serve hot.