Buttermilk Biscuits

Step 1: Whisk together flour, baking powder, sugar, salt, & baking soda in a large bowl.  Add shortening; using your fingertips, pinch & work shortening into flour mixture until mixture resembles coarse cornmeal.  Grate butter using large holes of a box grater into flour mixture.  Toss and pinch quickly with your fingers until all butter pieces are well-coated in flour mixture, about 30 seconds.

Step 2: Lightly spray work surface with cooking spray, and sprinkle with flour.  (Spray helps keep flour in place.)  Add buttermilk to flour mixture in bowl, and stir together to form a shaggy, sticky dough with no dry flour remaining.  Turn dough out onto prepared work surface.  Lightly coat hands with flour; gently pat dough using heels of hands to form a 1/2-inch-thick rectangle (about 11 x 7.5-inches).  Fold rectangle into thirds (like folding a letter).  Repeat process of patting and folding two times.

Step 3: Preheat oven to 450 degrees F.  Using a lightly-floured 2 1/4-inch round cutter, cut dough, stacking, reshaping, and cutting scraps until all dough is used.  Turn dough rounds smooth side up; arrange 3/4 inch apart on a baking sheet lined with parchment paper.  Refrigerate, uncovered, until cold, about 15 minutes.

Step 4: Bake chilled dough in preheated oven until tops are golden brown and lightly crisped, 16 to 20 minutes.  Let biscuits cool on pan 5 minutes.

Enjoy these homemade biscuits from Food&Wine!