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It’s Biscuit Time!
I love biscuits. I love coming together with people to make something that we all love, and biscuits seem to be loved by people across all cultures. Making biscuits is a great way to come together and share and celebrate our differences as we create something that we all have in common. Diversity should be celebrated, and inclusion needs to be proactive, and making biscuits gives us a fun opportunity to be mindful about both of these important things.
Everything you need to know about biscuits is here. From the recipe to the KITCHEN NECESSITIES to the tips and tricks.
Below you can follow along as I share some of my secrets with Kristen from Food52!
Flaky Buttermilk Biscuits
Makes about 8 (2-inch round) biscuits
1 1/4 cups all-purpose flour, plus more for shaping the dough
1½ teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon vegetable shortening
4 tablespoons (½ stick) cold unsalted butter
¾ cups cold cultured buttermilk
Spray a sheet pan lightly with nonstick spray. Preheat oven to 450°F.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it completely into the flour mixture.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour, and fold it into thirds again. This time folding in the open ends first. Repeat one more time. Dough should no longer be sticky.
With a floured 2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.