Southern Biscuits

Tender, tall Southern buttermilk biscuits made with a mix of butter and shortening for flavor and lift.

Ingredients

• 2 cups all-purpose flour (preferably low-protein Southern flour)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons cold shortening
• 1 cup buttermilk, chilled

Directions

Heat the oven to 450 degrees F.

1. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
2. Cut in the butter and shortening with your fingertips until the mixture looks like coarse, crumbly meal.
3. Make a well, add the buttermilk, and stir just until the dough comes together; do not overmix.
4. Turn out onto a floured surface and gently fold the dough over itself 5 or 6 times.
5. Pat to 1-inch thickness and cut with a 2-inch floured cutter, pressing straight down without twisting.
6. Place the biscuits on a baking sheet so they just touch and bake 15 minutes until risen and golden.

Notes

Alton Brown’s Southern biscuits; a light hand and cold fat are the keys to a tender crumb.