Flaky Buttermilk Biscuits
"When testing buttermilk biscuit recipes, we found that flaky butter equals flaky biscuits. To get "flaky" butter, we abandoned the food processor and worked thin slices into the flour by hand. Next, we rolled and folded the dough to flatten the butter into thin sheets sandwiched between… read more..."
INGREDIENTS
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Why this recipe works:
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When testing buttermilk biscuit recipes, we found that flaky butter equals flaky biscuits. To get "flaky" butter, we abandoned the food processor and worked thin slices into the flour by hand. Next, we rolled and folded the dough to flatten the butte
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The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour in
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon table salt
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2 tablespoons vegetable shortening, cut into 1/2-inch chunks
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8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below)
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2 tablespoons unsalted butter, melted
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1 1/4 cups low-fat buttermilk, cold
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