Ingredients
Equipment
Method
Instructions
- Step 1: Preheat Your Oven: Preheat your oven to 450°F (232°C). A hot oven is critical for achieving that perfect rise.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour and kosher salt until well combined.
- Step 3: Cut in the Shortening and Butter: Add the shortening and very cold butter to the flour mixture. Using a pastry cutter or fork, cut the fats into the flour until the mixture resembles coarse crumbs.
- Step 4: Incorporate the Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Step 5: Shape the Dough: Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick.
- Step 6: Create Layers: Fold the dough in half, then pat it down again to about 1-inch thickness. Repeat this folding and patting process two to three times to create layers.
- Step 7: Cut the Biscuits: Using a biscuit cutter or a glass, cut out biscuits from the dough. Press straight down without twisting to ensure they rise properly. Gather the scraps and repeat until all dough is used.
- Step 8: Bake: Place the biscuits on a baking sheet, close together for soft sides or spaced apart for crisp edges. Brush the tops with melted butter, if desired. Bake in the preheated oven for 12-15 minutes or until golden brown.
- Step 9: Cool and Serve: Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, jam, or your favorite gravy.
Notes
- For a fluffier biscuit, avoid overmixing the dough.
- Store leftovers in an airtight container for up to 2 days.
- You can freeze the biscuits for up to 3 months; reheat at 350°F (175°C).