Buttermilk Biscuits

This recipe was simple and delicious. I don't have a biscuit cutter, so I used a glass.

12 oz all-purpose flour (about 2 cups), plus more for dusting

4 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. kosher salt

1 oz (2 Tbsp) unsalted butter, chilled

2 oz (1/4 C) vegetable shortening (such as Crisco), chilled

1 C. low-fat buttermilk, chilled

1. Heat oven to 400 degrees.

2. Whisk together the dry ingredients in a large bowl.

3. Using your fingertips, rub the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.

4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.

5. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds or until the dough is soft and smooth.

6. Press the dough into a 3/4-inch thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to "punch" out the biscuit. Make your cuts as close together as possible to limit waste.

7. Place the biscuits on an aluminum sheet pan so the they just barely touch. Reroll scraps and punch out as many biscuits as possible.

8. Use your thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light on top, 15 to 20 minutes.

This recipe is from Family Circle, Nov.1, 2009