MORE BISCUITS

 MORE BISCUITS

INGREDIENTS

• BAKING SODA BISCUITS (YIELD: 12 TO 15 BISCUITS, PLUS SCRAPS)
• 2½ cups all-purpose flour  
• 1 tbsp. baking powder  
• ½ tsp. baking soda  
• 1 tsp. salt   
• 2 tbsp. vegetable shortening, chilled and cut into ½-inch chunks  
• 8 tbsp. (1 stick) unsalted butter, chilled and cut into ⅛-inch slices  
• 1¾ cup chilled buttermilk  

PREPARATION

1. Adjust the oven rack to middle position and heat to 450 degrees.   
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  
5. Add shortening into the flour mix by breaking chucks with your fingertips until only pea-sized pieces remain. Work the butter slices in the same way until butter in incorporated. Place the mixture into the freezer for about 15 minutes.  
7. Add buttermilk to chilled flour mixture. Stir with a fork until dough forms into a ball and no dry bits of flour are visible (the dough will be shaggy and sticky).
9. Turn dough out onto a floured surface and dust dough lightly with more flour. With floured hands pat dough into a ¼-inch thick rectangle. Fold the dough into thirds, dusting lightly with flour as needed. Lift the short end of the folded dough and fold into thirds again, forming a rectangle. Repeat this process, folding and patting the dough into a ½-inch thick rectangle. Place dough “sheet” onto a baking pan lined with parchment paper. 
11. Cut the dough into rounds using a 2-inch biscuit cutter. Be sure to press the cutter down into the dough firmly but do not twist the cutter (twisting it will seal off the biscuit edges, preventing the biscuits from rising). 
13. Don’t remove the excess dough surrounding each cut biscuit round. Leave it in place throughout the baking process. Put the baking sheet into the oven. Bake for 12–15 mins or until tops are golden brown. Remove baked biscuits from the oven and allow to cool slightly before removing the scraps. Serve biscuits and scraps, which can be dunked in homemade jam or used to sop up gravy.