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Flaky Buttermilk Biscuits

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Breakfast might be my favorite meal of the day, especially when warm, flaky biscuits are involved. You'll note that I use two kinds of fat in this recipe. The shortening gives the biscuits a light, flaky texture, and the butter adds richness and flavor. Brushing the biscuits with additional melted butter during the last few minutes of cooking adds extra goodness. This recipe really is quick and easy - handy when you need to crank out breakfast for a crowd. Come to think of it, that's no doubt why these biscuits were always served at the Adamses' house - flour, shortening, and buttermilk are inexpensive staples that could be quickly combined to feed a big group. Homemade fruit preserves are a fixture in most Southern kitchens, and a spoonful takes these biscuits to another level."

List of Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• Pinch of salt
• ¼ cup vegetable shortening
• 4 Tbsp (½ stick) cold butter, plus 2 tablespoons, melted
• ¾ cup well-shaken buttermilk


Recipe

Preheat the oven to 400°F.

In a medium bowl, whisk together the flour, baking powder, and salt. Use a pastry blender or your fingers to cut the shortening and 4 tablespoons butter into the flour, until the mixture is coarse and pebbly. Using a fork, work in the buttermilk. Turn out the dough onto a lightly floured surface. Gently knead the dough and pat into a rectangle about 1 inch thick.

Lightly dust the surface of the dough with flour. The dough should feel tacky, slightly wet and sticky to the touch, not dry.

Using your hands or a pastry scraper, fold the dough in half, then gently roll out into a 1-inch-thick rectangle again. Repeat this process twice, using a light hand with the rolling pin. Use a sharp knife to cut the dough into 8 to 10 equal squares or circles, as you prefer. (You can also cut them into larger shapes and make 4 to 6 biscuits.)

Place the biscuits on an ungreased baking sheet and bake for 25 to 30 minutes, until golden brown. The last 2 minutes of baking, brush (or drizzle) the tops of the biscuits with the melted butter.

Makes 8 to 10 biscuits