- ¼ cup (57 grams) all-vegetable shortening
- ¼ cup (57 grams) cold unsalted butter
- 2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
- 1 teaspoon (3 grams) active dry yeast
- 2 tablespoons (24 grams) granulated sugar
- 1½ cups (188 grams) all-purpose flour
- 1¼ cups (156 grams) cake flour
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 1 cup (240 grams) whole buttermilk
- 2 tablespoons (28 grams) salted butter, melted
- Line a baking sheet with parchment paper.
- Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
- In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.
- In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
- Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
- Preheat oven to 375°F (190°C).
- Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
