Flaky, buttery biscuits in a golden crust that rise like champs. They’re perfect solo with some butter and jam, or with my personal favorite comfort food—creamed turkey.
- 2 cups flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 Tablespoons vegetable shortening, cut into small cubes
- 1 stick unsalted butter, chilled and cut into 1/4 inch cubes
- 1 cup buttermilk
- More butter, melted
- Preheat the oven to 450º F.
- Combine dry ingredients in a medium mixing bowl and whisk thoroughly to combine and aerate.
- Mix the shortening into the dry ingredients with clean hands until the pieces are pea-sized.
- Add the cold butter cubes to the mixture and cover them with flour. Flatten the pieces of butter into dime-sized pieces between your finger and thumb, breaking apart as necessary. Continue until most of the butter is flat.
- Refrigerate the mixture for about 15 minutes.
- Remove the mixture from the refrigerator and add the buttermilk all at once. Stir with a fork until the dough follows the fork around the bowl and forms a ball.
- On a well-floured surface, shape the dough into a firm ball and sprinkle a little flour over it, then roll out to 1/4 inch thickness. Fold it onto itself twice, then flatten again and repeat.
- Roll the dough out to 1/2 inch thickness and cut out rounds with a biscuit cutter or a glass. Ball the scraps together, roll out and cut again until you’ve used all the dough.
- Brush the biscuits with the melted butter and bake 1-2 inches apart on a baking sheet for 15 minutes, or until biscuits are golden-brown and puffy.
- Serve warm and enjoy! These biscuits will last a few days covered at room temperature, or longer frozen.
- Don’t open the oven before 15 minutes are up. You don’t want to let the steam (or the heat) out!
- Your last couple of biscuits will be a little misshapen if you keep balling the scraps together as directed in this recipe. It’s still delicious, but if presentation is important to you, you may want to keep that in mind.
Keywords: high-rise buttermilk biscuits supreme, buttermilk biscuits, biscuits