Oh My Buttermilk Biscuits

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 cups all-purpose flour (i used bread flour and oh my!)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chilled vegetable shortening (see note) or 1 cup butter, cut into small chunks (see note)
• 2 cups buttermilk (see note)

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a large bowl, sift together flour, baking powder, baking soda, and salt. with a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas. make a well in the center of the ingredients. add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.
• 3 on a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).
• 4 gently roll or pat dough to 1-inch thickness. cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour. place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. prick biscuits with a fork.
• 5 bake 5 minutes; reduce oven to 400 degrees f. and bake another 8 to 10 minutes or until golden brown. remove from oven and serve warm.
• 6 notes: if you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour. the vegetable shortening or butter must be very cold! if you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.