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1
Preheat the oven to 425F.
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2
Lightly grease a baking sheet.
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3
Place the flour, salt, and sugar in a large bowl and stir to mix.
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Cut the butter and the shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
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Work quickly so the butter remains cool and doesnt melt into the flour.
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Create a well in the center of the flour-butter mixture.
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Pour the buttermilk into the well and stir together just until all the flour is incorporated; do not overmix.
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Turn the dough onto a lightly floured surface and knead two or three times, just until it comes together, and form into a flat disk.
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9
Using a lightly floured rolling pin or your hands, roll or pat the dough 1/2 to 3/4 inch thick.
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10
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
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If the dough begins to stick to the cutter, dip the cutter in a little flour.
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Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
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Arrange the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, until the biscuits have risen and are golden brown.
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Remove from the oven and brush the tops with the melted butter.
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Because biscuits are made with so few ingredients, the quality of each one is of utmost importance.
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That probably accounts for why Southerners are so famously particular about the kind of flour and shortening they use in their biscuits.
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My mother swears by Martha White flour and Crisco, whereas Iand many othersfavor White Lily flour, a brand that is practically synonymous with Southern baking.
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As for shortening, there are factions that favor lard, those that favor vegetable shortening, and those that favor butter.
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I use mostly butter for its superior flavor, but I typically add just a little bit of vegetable shortening or lard for extra flakiness.
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Here are some quick tips that practically guarantee perfect biscuits every time.
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For the softest biscuits, always use flour that has a low gluten content.
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All purpose flour is a safe bet, and certain brands, such as White Lily and Martha White, are known for being extra soft.
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Steer clear of whole-wheat or bread flour.
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Do not add more flour than is needed to keep the dough from sticking together; if you add too much, the dough will be tough.
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Do not mix or work the dough any more than is necessary to bring it together.
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Never roll biscuit dough more than twice or your biscuits will be tough.
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Any scraps left over from the second rolling can be wrapped around cooked sausage links and baked as pigs-in-blankets (see Saras Swaps, page 68) or baked as they arethey wont look as nice but theyll taste just as good!
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28
Dip the biscuit cutter in flour to keep the dough from sticking to the cutter.
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29
To allow your biscuits to more fully rise, cut straight down with the biscuit cutter and resist the urge to twist.
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30
For biscuits with soft sides, bake them nestled up next to each other so the sides are touching.
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31
For crispy sides, leave a one-inch space between the biscuits.
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32
For a fail-proof way of cutting the butter into the flour without any danger of the butter melting, freeze the butter for several hours or overnight and then simply use a grater to grate the butter into the flour.
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33
Rotate the pan halfway through baking for even cooking and color.
