3 cups all-purpose flour, plus extra for dusting
1 1/2 tablespoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter, cold
2 ounces shortening
1/2 - 1 cup buttermilk
*Optional - 1 ounce melted butter
Preheat oven to 450º F.
Sift flour onto a flexible plastic cutting board.
Re-measure flour. There will be a little left over, which you should set aside.
Sift flour again onto the flexible plastic cutting board.
Add baking powder and salt to flour and stir to combine.
Sift flour a third time into a large mixing bowl.
Add butter and shortening to bowl.
Cut butter and shortening into flour using a pastry cutter until mixture resembles coarse meal (e.g. no large pieces of fat remain)
Stir in enough buttermilk for the mixture to come together into a soft dough ball (dough will be sticky).
Dump biscuit dough onto a well-floured surface.
Knead dough by lightly pressing it out into a flat shape, folding it in half, and repeating three or four times, dusting the top of the dough with a little flour as needed, until dough is no longer sticky.
Roll or press the dough into a 1/2" thick rectangle.
Cut using a 2 1/2" round cutter (or use a straight-sided drinking glass) into biscuits.
Reshape dough scraps and repeatrolling and cutting until all dough is used (you will need to habd shape the last biscuit).Bake for 15-20 minutes or until biscuits are risen and golden brown.
If desired, brush tops of hot biscuits with melted butter (optional).
Pairs Well With
This recipe evolved from the recipe my Mom taught me when I was a kid. Over the years I experimented with the amount of flour used, tried substituting butter for the shortening and eventually ended up with this recipe. I weigh the fat - it's just more accurate.