Biscuits
Fluffy, buttery biscuits made with a food processor for quick mixing. Use pastry flour for lighter, fluffier results.
Ingredients
- *2 cups all-purpose flour (or pastry flour for lighter biscuits)
- *1/2 teaspoon salt
- *1 teaspoon sugar
- *2 teaspoons baking powder
- *1/2 teaspoon baking soda
- *1/2 stick cold butter, cut into 1/4-inch slices
- *3 tablespoons Crisco (zero trans fat kind)
- *3/4 to 1 cup buttermilk
Instructions
- 1
Preheat oven to 425°F. Place an ungreased 10-inch cast iron skillet in the oven.
- 2
Put all dry ingredients in the bowl of a food processor and pulse several times to mix.
- 3
Add shortening and butter and pulse 8-10 times until the fats are well incorporated.
- 4
Dump contents of food processor into a large mixing bowl and add buttermilk while mixing with a spoon or silicone spatula.
- 5
Turn dough out onto floured surface and knead until smooth, using minimal kneading to avoid overdeveloping gluten. Use a floured work surface to absorb flour as you knead.
- 6
Pull hot cast iron skillet from the oven and add approximately 1 teaspoon shortening to the pan.
- 7
Roll dough until about 1/2-inch thick and cut with a cutter or glass.
- 8
Place cut biscuits in the hot skillet. When the last one has been placed, turn the other biscuits 1/4 turn and flip with a thin spatula.
- 9
Bake for 12-13 minutes (for 3-inch biscuits; smaller biscuits take less time).