Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1/4 cup cold unsalted butter, cut into small cubes
1/4 cup cold vegetable shortening (or lard, for a more traditional taste)
1/2 cup warm milk (about 110°F)
1/4 cup warm water (about 110°F)
2 teaspoons active dry yeast
2 tablespoons melted butter, for brushing
Instructions:
Activate the Yeast:
In a small bowl, combine the warm water, warm milk, and sugar. Stir until the sugar is dissolved.
Sprinkle the yeast over the warm liquid, and let it sit for 5-10 minutes until it becomes frothy and bubbly. This step activates the yeast.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the Fat:
Add the cold butter and shortening to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the fat into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter and shortening. This is important for creating a flaky texture in your biscuits.
Combine Wet and Dry Ingredients:
Once the yeast mixture is ready and bubbly, pour it into the flour mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix – a few lumps are okay.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently fold the dough over onto itself a couple of times to bring it together, then pat it out into a rectangle about 1/2 inch thick.
If you like extra flaky biscuits, you can fold the dough into thirds like a letter (turn it, then fold again), and gently pat it out again.
Cut the Biscuits:
Using a round biscuit cutter (about 2 inches in diameter), cut out biscuits from the dough. Press straight down without twisting, as twisting can seal the edges and prevent them from rising properly. Gather the scraps, re-pat the dough, and continue cutting biscuits until all the dough is used.
Bake the Biscuits:
Arrange the biscuits on a greased or parchment-lined baking sheet, making sure they are touching each other slightly for soft sides.
Bake at 425°F (220°C) for 10-12 minutes or until the tops are golden brown and the biscuits have risen.
Brush with Butter:
When the biscuits come out of the oven, brush the tops with melted butter for a beautiful sheen and extra flavor.
Serve:
Let the biscuits cool slightly before serving. They are best served warm with butter, jam, honey, or as a side to any meal.
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