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Carla Hall's Buttermilk Biscuits

This recipe yields classic, flaky buttermilk biscuits by combining dry ingredients with cold butter and shortening, then incorporating chilled buttermilk. The dough is gently handled, rolled, cut, and baked until golden, producing tender, airy biscuits perfect for any meal. The process emphasizes maintaining cold temperatures for optimal texture.
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Total Time 55 minutes
Course Snack
Cuisine American
Servings 20 people
Calories 2300.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Pastry Blender Alternatively, use a fork or your fingertips to cut in fat.
  • 1 Rolling Pin
  • 1 Biscuit Cutter A 2.5 to 3-inch round cutter is ideal.
  • 1 Baking Sheet

Ingredients
  

Main

  • 2 ⅓ cup all-purpose flour such as King Arthur (about 11 3/8 ounces), plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 tablespoons vegetable shortening about 3/4 ounces
  • ½ cup unsalted butter 4 ounces, frozen or very cold
  • Cooking spray
  • 1 ⅓ cup buttermilk chilled (or substitute 1 cup low-fat buttermilk plus 1/3 cup sour cream)

Instructions
 

  • Preheat oven to 4250F (2200C). Line a baking sheet with parchment paper or spray lightly with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
  • Cut the cold butter and shortening into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of fat.
  • Gradually add the chilled buttermilk (or buttermilk substitute) to the flour mixture, stirring with a fork until a shaggy dough forms. Do not overmix.
  • Turn the dough out onto a lightly floured surface. Gently knead or fold the dough 3-4 times to create layers, being careful not to overwork it.
  • Roll the dough to about a 3/4-inch thickness. Use a biscuit cutter to cut out rounds, pressing straight down without twisting.
  • Place the cut biscuits on the prepared baking sheet, ensuring they are slightly touching for a softer side or spaced apart for crispier edges.
  • Bake for 15-18 minutes, or until the biscuits are golden brown on top and cooked through.
  • Remove from the oven and let cool slightly on the baking sheet before serving warm.

Notes

Achieving flaky biscuits hinges on keeping the butter and buttermilk extremely cold. Freezing the butter and grating or cubing it helps prevent overworking. When combining the dry ingredients with the fat, aim for pea-sized pieces to create steam pockets during baking for a tender, layered texture. Do not overmix the dough; minimal handling keeps it tender. For extra height, a quick fold or two during the rolling process can create more layers. Bake in a hot oven to ensure a rapid rise. Brushing the tops with a little extra buttermilk before baking can enhance browning and flavor.