Outrageously fluffy and tender biscuits that are super easy to make.
Equipment
- 9-inch cake pan
Ingredients
- ▢1 1/2 cups all-purpose flour
- ▢1 1/2 cups cake flour
- ▢1 tablespoon baking powder
- ▢1/2 teaspoon baking soda
- ▢1 teaspoon salt
- ▢8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
- ▢4 tablespoons vegetable shortening, cut into 1/2-inch pieces
- ▢1 1/4 cups buttermilk
Instructions
- Place oven rack in upper-middle position and heat oven to 425 degrees. Grease a 9-inch cake pan.
- In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Scatter pieces of butter and shortening across top of flour mixture and use your fingers to rub the butter and shortening into the flour until it resembles coarse meal.
- Stir in buttermilk until combined.
- Spray a 1/2-cup measuring cup with cooking spray and scoop and drop 6 heaping mounds of dough into prepared cake pan. Place one in the center and the remaining in a circle surrounding the center one.
- Bake until golden brown on top, about 20 to 25 minutes. Cool in pan 10 minutes before serving.
Notes
You can use 3 cups of White Lily or Martha White flour instead of a mixture of all-purpose and cake flour.
Biscuits are best eaten right away but can be stored in an airtight container at room temperature for 2 days and reheated in a 325 degree oven.
Recipe Source: Cook’s Country Magazine
Nutrition
Calories: 429kcal
