- 2 cups self-rising flour (recommend: White Lily), plus extra for dusting your surface
- ½ tsp salt
- 1 tbsp sugar
- 5 tbsp cold butter, cut into cubes (or use a cheese grater!), plus 2 tbsp melted for brushing on top
- 2 tbsp cold vegetable shortening
- 1 cup cold buttermilk, plus an extra 3 tbsp in case you need it
- Preheat your oven to 450 degrees
- Line your baking sheet with parchment paper or silpat or the aluminum foil, dull side up.
- In a large bowl, mix the flour, salt and sugar together until combined. With a fork or pastry blender or end of a whisk, cut the butter and shortening into the flour mixture until each piece is coated and the size of small peas. Make a well in the center of the flour and pour in one cup of the buttermilk. Gently mix it around until it’s combined. If it’s not “wet”, add in the extra 3 tablespoons of buttermilk to moisten it. You don’t want it runny or gloopy, just visibly moist (check out my photo above for reference).
- Flour your surface and gently place your dough on top. Dust the top of the wet dough with a little more flour ensuring that your fingers don’t stick into the dough. Bring the dough together for about 10 seconds using super gentle hands, and flatten into an inch thick circle. Cut as many biscuits out as you can, flouring the cutter in between each cut.
- Place each biscuit on the lined baking sheet, so that they’re touching sides ever so gently. Press a small indentation with your thumb. You don’t have to do this at all, it’s just something I do sometimes to prevent oddly shaped biscuits. Sometimes they get so tall that they start toppling over during the baking process.
- Bake on the middle oven rack for 10 to 12 minutes or until golden brown. Remove from the oven and immediately butter those suckers down.
I used salted butter this recipe but feel free to use unsalted