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Powdermilk Biscuits

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Level: Easy

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Description

Flaky, airy, buttery biscuit heaven.

Ingredients

  • 1-¾ cup Bread Flour
  • 1-¾ cup Cake Flour, Plus More For Dusting
  • 2-½ Tablespoons Baking Powder
  • ¼ cups Granulated Sugar
  • 1-½ teaspoon Salt
  • ¾ cups Plus 2 Tablespoons Cold Vegetable Shortening
  • 3  Eggs, Divided
  • 1 cup Cold Buttermilk

Preparation

Preheat oven to 350 F. Line two baking sheets with silicone mats or lightly greased parchment paper and set aside.

In a large bowl, whisk together flours, baking powder, sugar and salt. Add shortening and work it in with your fingers until the mixture resembles coarse crumbles. Place bowl in freezer for 5 minutes to chill.

Meanwhile, in a separate large bowl, whisk together 2 eggs and buttermilk; beat remaining egg in a separate small bowl and set aside. Remove dry ingredients from freezer and add egg-buttermilk mixture to it. Stir with a wooden spoon to combine into a shaggy dough (do not overstir).

Turn out dough onto a lightly floured surface. Pat dough with your hands into a rectangle about 1/4-inch thick. Using a biscuit cutter, a cookie cutter or a glass (I used the rim of a wine glass—don’t judge) about 2 1/2 inches in diameter, cut out dough into circles, pressing straight down but not turning the cutter. Group and pat down scraps as needed to cut out more circles. Place circles on prepared baking sheets. Brush tops with reserved beaten egg.

Bake biscuits until golden brown and puffed, about 18-20 minutes. Remove from oven and cool on a cooling rack 5 minutes. Serve warm.

Recipe adapted from Food Network Magazine.

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