In the morning, Clifton’s pairs these biscuits with gravy for breakfast; for lunch, they’re served as a side with fried chicken.
Makes 16 biscuits
1½ cups all-purpose flour
1½ cups cake flour
4 ¼ tsp. baking powder
1½ tsp. sea salt
½ cup vegetable shortening
⅛ tsp. baking soda
1 cup plus 2 tbsp. buttermilk
¼ cup all-purpose flour
1 large egg white, beaten
1. Preheat oven to 375°F.
2. Using a mixer with a paddle attachment, mix together the flours, baking powder and salt. Add the shortening and mix at low speed until the shortening is broken up well.
3. In a cup, combine the baking soda and buttermilk. Add to the flour mixture. Mix until all ingredients are well-blended.
4. Place dough on a floured surface and roll out to about ¾-inch thick. Cut with a 2-inch biscuit cutter dipped in flour. Place cut biscuits on a parchment-lined baking sheet, close enough that they are touching each other.
5. Brush tops with a little beaten egg white.
6. Bake in preheated oven until golden brown, about 15 to 18 minutes.