Recipe provided by Erika Council of Bomb Biscuits Pop-Up in Atlanta. Hear more about Erika's process and family history of biscuit making in her interview with Francis Lam. See more of her recipes at Southern Soufflé.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable shortening, chilled and cut into 1/2-inch chunks
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/4-inch slices
1 3/4 cup chilled buttermilk
Syrup Butter: 2 tablespoons unsalted butter melted with 1 teaspoon cane syrup
Adjust the oven rack to middle position and heat oven to 450 degrees.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add shortening into the flour and mix together by breaking up the chunks with your fingertips until only pea-sized pieces remain. Work the butter slices into the flour mixture the same way until butter is incorporated. Place the mixture into the freezer for about 15 minutes.
Add buttermilk to chilled flour mixture. Stir with a fork until dough forms into a ball and no dry bits of flour are visible. The dough will be shaggy and sticky. Turn dough out onto a floured surface and dust it lightly with more flour.
With floured hands, pat the dough into about 1/2-inch thick rectangle. Fold the dough into thirds, dusting lightly with flour as needed. Lift the short end of the folded dough and fold into thirds again, forming a rectangle. Repeat this process one more time.
Cut the dough into 2-inch circles using a biscuit cutter. Be sure to press the cutter down into the dough firmly and do not twist it. Twisting it will seal off the biscuit edges, preventing the biscuits from rising. Place biscuit rounds 1 inch apart on a baking sheet. Brush the tops with melted syrup butter.
Bake for 15 minutes or until tops are golden brown. Remove biscuits from the oven and allow to cool slightly before serving.
Recipe provided by Erika Council. See more of her recipes at Southern Soufflé.
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