- 2 cups King Arthur self-rising flour ( Or 2 cups King Arthur Bread Flour with 4 tsp baking powder, 1 tsp baking soda)
- ½ teaspoon kosher salt
- 2 tablespoons light brown sugar
- 1 cup buttermilk, very cold
- ¼ cup heavy whipping cream, very cold
- 6 tablespoon real butter, very cold
- 2 tablespoons butter-flavored vegetable shortening, very cold
- Preheat oven to 450 F.
- Line a cookie sheet with parchment paper. Set aside.
- In a large bowl add flour, salt and brown sugar.
- Whisk until well combined. (may need to sift it to help break up the brown sugar)
- Grate the cold butter into the flour mixture.
- Add the shortening.
- Use a fork, whisk or pastry cutter to cut the butter and shortening into the flour mixture until it resembles large crumbs.
- Make a well in the center of the bowl.
- Mix together the buttermilk and heavy cream.
- Add to the center of well.
- Slowly and very gently begin adding the flour mixture into the well.
- Stir gently until the flour mixture is moistened (do not over stir)
- Generously flour your work surface with flour.
- Place dough onto floured surface.
- Sprinkle the top of dough with flour and flour your hands as well.
- Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface. (less flour, the better)
- Gently pat the dough out into a small rectangle about 1 inch thick.
- Flour your biscuit cutter and cut out circles.
- Place biscuits on prepared cookie sheet with sides barely touching.
- Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over)
- Bake for 10-12 minutes or until golden. (sometimes mine take up to 14 minutes)
- Brush generously with melted butter as soon as they come out of the oven. (don’t skip this step)
- Serve hot.
(c) 2012 Valerie Renèe