Buttermilk Biscuits

Recipe makes 12 to 16 biscuits

Whatcha Need

5 cups sifted unbleached all-purpose flour
1½ tablespoons baking powder
¼ teaspoon baking soda
1 rounded teaspoon salt
½ cup cold shortening or lard
2 cups cold buttermilk
3 tablespoons unsalted butter, melted (optional)

Whatcha Do

1. Preheat oven to 425°F. Position the rack in the middle.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the shortening. Working quickly, rub it between your fingertips (or use a pastry blender) until the mixture is coarsely blended.
3. Make a well in center of flour mixture. Add buttermilk one cup at a time, stirring quickly with a fork just until blended and a soft, sticky dough forms. If the dough looks dry, add 1 or 2 more tablespoons of buttermilk.
4. Turn dough out onto a generously floured surface. Using floured hands, knead briskly 8 to 10 times to bring it together. Pat gently with your hands, then roll lightly with a floured rolling pin to about ¾-inch thickness.
5. Cut with a 3-inch floured biscuit cutter (or a vegetable can with both ends removed, like my grandmother used). Place biscuits on heavy, ungreased baking sheet with sides just touching. Gather scraps, knead gently, and repeat until all dough is used.
6. Bake 8 to 12 minutes, or until golden brown. Remove from oven and, if desired, brush tops with melted butter. Serve hot.

Notes

• Traditional churned buttermilk will be thinner than store-bought; both work well in this recipe
• For softer sides, place biscuits close together; for crisper edges, space them slightly apart
• Dough should remain soft—avoid overworking, which can make biscuits tough