These biscuits are a great complement to any meal! They are light and crunchy on the outside, and soft and flaky on the inside. Served with butter or honey… what could go wrong!

Prep time: 10 minCook time: 15 to 20 minServes: 6 if using 4-inch biscuit cutter, 12 if using a 2-inch cutter

Ingredients:

2 C. all purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

6 T. butter, chilled

1 C. buttermilk, chilled

What to do:
Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in butter and shortening using a fork, two butter knives, your fingertips, or a pastry cutter. Continue until small chunks of butter and shortening are incorporated throughout. (The faster, the better; you don’t want the butter and shortening to melt.) Drizzle in milk while mixing, and stir just until the dough comes together. The dough will be very sticky.

Turn dough onto a floured surface, dust the top with flour, and gently press into a square. Then, fold the dough over on itself 4 or 5 times; do not knead the dough. Press into a 1-inch thick rectangle. Cut out biscuits with a 4-inch or 2-inch cutter, being sure to push straight down through the dough. Place biscuits on a baking sheet so they just touch. Reform scrap dough, working it as little as possible, and continue cutting.

Bake for 15 to 20 minutes and serve warm!