MAKES 12 BISCUITS
The dough is a bit sticky when it comes together and during the first set of turns. Note that you will use up to 1 cup of flour for dusting the counter, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. See the sidebars that follow the recipe.
|
2½ |
cups (12½ ounces) all-purpose flour |
|
1 |
tablespoon baking powder |
|
½ |
teaspoon baking soda |
|
1 |
teaspoon salt |
|
2 |
tablespoons vegetable shortening, chilled and cut into ½-inch chunks |
|
8 |
tablespoons unsalted butter, chilled, lightly floured, and cut into ⅛-inch slices, plus 2 tablespoons melted and cooled |
|
1¼ |
cups buttermilk, chilled |
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.
2. Add shortening to flour mixture; break up chunks with your fingertips until only small, pea-size pieces remain. Working with a few chilled butter slices at a time, drop butter slices into flour mixture and toss to coat. Pick up each slice of butter and press between well-floured fingertips into flat, nickel-size pieces. Repeat until all butter is incorporated, then toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes, or refrigerate for about 30 minutes.
3. Spray 24-inch-square area of counter with vegetable oil spray; spread spray evenly across surface with clean dish towel or paper towel. Sprinkle ⅓ cup flour across sprayed area, then gently spread flour across counter with palm to form thin, even coating. Add 1 cup plus 2 tablespoons buttermilk to flour mixture. Stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining 2 tablespoons buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough to center of prepared counter, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.
4. Pat dough into approximate 10-inch square, then roll into 18 by 14-inch rectangle about ¼ inch thick, dusting dough and rolling pin with flour as needed. Use bench scraper or metal spatula to fold dough into thirds, brushing any excess flour from surface of dough. Lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting counter underneath with flour, then roll and fold dough again, dusting with flour as needed.
5. Roll dough into 10-inch square about ½ inch thick. Flip dough over and cut nine 3-inch rounds with floured 3-inch biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spacing them 1 inch apart. Gather dough scraps into ball and roll and fold once or twice until scraps form smooth dough. Roll dough into ½-inch-thick round and cut 3 more 3-inch rounds and transfer to sheet. Discard excess dough.
6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on sheet for 5 to 10 minutes before serving.