Oct 15, 2012
These light and flaky biscuits are the perfect side to serve at any meal. For best results, serve hot out of the oven.
2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter, cut into cubes, cold (unsalted)
3 tbsp. shortening
1 cup buttermilk
Flour, for rolling
1 egg + 1 tbsp. water, for egg wash
Preheat oven to 425 degrees F. Line small baking sheet with parchment paper.
Add flour, baking powder, baking soda and salt to a large bowl. Stir with a whisk to thoroughly combine the dry ingredients.
Cut butter and shortening into flour mixture, rubbing fat into flour with your fingertips until the mixture should resembles coarse crumbs. (Some bigger clumps are okay.)
Stir in the milk with a wooden spoon - don’t over mix – you just want the dough to start coming together.
Lightly flour your work surface. Turn out dough and knead a few times, just until dough comes together. Don’t overwork the dough or the biscuits will be tough.
Shape dough into a round and flatten to 1-inch thickness. Lightly dust with more flour if dough is too sticky. Cut dough into 6 rounds with 3-inch cookie cutter. Gently bring scraps of dough together and shape 2 more biscuits. Transfer to parchment paper lined baking sheet.
Combine egg with 1 tbsp. water to make the egg wash. Brush top of tea biscuits lightly with egg wash.
Bake until golden brown on top and bottom, about 15 to 20 minutes.
Yield: 8 servings.