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Tall Buttermilk Biscuits
Melissa Hart

Tall Buttermilk Biscuits

Cold shortening and a hot oven make the layers here; extra kneading does not. Fold the dough three times, cut straight down and leave the cutter unturned. Twisting seals the edge and gives you squat biscuits with slanted shoulders.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup cold vegetable shortening cut into pieces
  • 1 1/4 cups cold buttermilk
  • 2 tbsp melted unsalted butter

Method
 

  1. Heat the oven to 450°F and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda and salt, then cut in the shortening until flat pea-size pieces remain.
  3. Stir in the buttermilk just until a shaggy dough forms and turn it onto a lightly floured surface.
  4. Pat the dough 1 inch thick, fold it in thirds, rotate, and repeat the fold twice more.
  5. Pat it 1 inch thick again, cut 10 biscuits with a 2 1/2-inch cutter without twisting, and place them close together on the sheet.
  6. Bake for 12 to 14 minutes until tall and golden, then brush with the melted butter.