Clinton Street Baking Company'S Buttermilk Biscuits

1. 1

   *Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.

2. 2

   Preheat oven to 350u00b0.

3. 3

   Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.

4. 4

   Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.

5. 5

   The butter and shortening should be the size of peas.

6. 6

   Turn off the mixer and add the buttermilk to the bowl all at once.

7. 7

   Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

8. 8

   Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.

9. 9

   Pat out the dough to a 3/4-to 1-inch thickness.

10. 10

    Shape the dough into a rectangle, making the sides high.

11. 11

    Using a 2-inch round biscuit cutter, cut out 4 biscuits.

12. 12

    Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.

13. 13

    Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.

14. 14

    Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.

15. 15

    Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.

16. 16

    Halfway through baking process, rotate the pan for even browning.

17. 17

    Serve warm with butter and jam.

* Per serving · 4 servings · Values may vary.