The Best Buttermilk Biscuits

1. 1

   Position oven rack in the middle of the oven; preheat to 450u00b0; line a baking sheet with parchment paper.

2. 2

   Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.

3. 3

   Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.

4. 4

   Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.

5. 5

   Turn the dough out onto a well floured surface; lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds.

6. 6

   Roll the dough into a 10 inch round, about 1 inch thick.

7. 7

   Using a floured 2 1/2 inch biscuit cutter, stamp (don't twist) out 12 biscuits, gently patting the dough scraps back into a uniform 1-inch thick piece as needed.

8. 8

   Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.

9. 9

   Bake for 5 minutes; rotate the pan, decrease heat to 400u00b0, and continue to bake until golden brown, 12-15 minutes.

10. 10

    Transfer to a wire rack, let cool for 5 minutes and serve warm.

* Per serving · 4 servings · Values may vary.

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