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Alton Brown's Southern Biscuits




Source of Recipe


Thanks, Vicky


List of Ingredients




3/4 lb. (12 oz.) all-purpose flour (about 2 cups), + 1/2 cup for dusting
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. kosher salt
1 oz (2 tbsp.) unsalted butter or margarine, chilled
2 oz (1/4 cup) vegetable shortening, chilled
1 cup low-fat buttermilk, chilled


Recipe



Heat the oven to 400º F. (200º C).
Whisk all dry, powdery stuff except flour for
dusting,in a large mixing bowl. Using fingertips, rub butter and shortening into dry mix until mixture resembles coarse crumbs. Make a well in center of mixture and pour in buttermilk. Stir with a large spoon until dough just comes together. Knead in bowl until all flour has been taken up. Turn dough out onto a lightly-floured surface, then start folding dough over on itself, gently kneading 30 seconds or until dough is soft and smooth. Press dough into a 3/4" thick round. Using a 3" round cutter, cut out biscuits, being sure to push cutter all the way through dough to work surface before
twisting to "punch " out biscuit. Make cuts as close as possible to limit waste. Place biscuits on an aluminum sheet pan so they just barely touch. Re-roll scraps and cut out as many biscuits as possible. Use thumb to create a shallow dimple to top center of each biscuits, and bake until biscuits are tall and light gold on top, 15 - 20 minutes.
Turn biscuits out into a kitchen-towel-lined basket and let cool several minutes before buttering and devouring. Makes 10-12 biscuits.