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AB’s Southern Biscuits

Source of Recipe

Alton Brown


Recipe Introduction

These were light, moist and very, very flavorful. I put a good, strong cheddar cheese in the dough and brushed the tops with garlic sautéed in butter when they came out of the oven. I think that these will be my default biscuits!

List of Ingredients

2 c. flour
4 t. baking powder
¼ t. baking soda
¾ t. salt
2 T. butter
2 T. shortening
1 c. buttermilk, chilled



Recipe

Preheat oven to 450 degrees.

In a large 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 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 the biscuits are tall and light gold on top, 15 to 20 minutes.

Makes about 12 biscuits.