These biscuits are a great compliment 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!

-Mrs. G

Prep time: 15 min
Cook time: 15 to 20 min
Serves: 6 if using 4 inch biscuit cutter, 12 if using a 2 inch cutter

Ingredients:
2 C. Flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3 T. butter, chilled
3 T. shorting
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. Put in butter and shorting using a fork, two butter knives, your fingertips or a pastry cutter until small chunks of butter and shorting are incorporated throughout. (The faster the better, you don’t want the butter and shorting to melt.) Drizzle milk while mixing, stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently press in a square then fold dough over on itself 4 or 5 times, don’t 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 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!