GLORY BE by Danielle Arceneaux: Buttermilk Biscuits
Recipe adapted from Blackberry Farms
- 4 ½ cups all-purpose flour, White Lily brand if available, plus extra for dipping cutter
- 1 1/2 teaspoons cream of tartar
- 1 1/2 easpoons baking soda
- 1 1/2 teaspoons salt
- 2/3 cup vegetable shortening
- 2 cups buttermilk
- 12 ½ tablespoons soft butter, divided
- Heat oven to 400 F. Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda, and salt together in a large mixing bowl. Cut the shortening into the flour mixture with your fingers, two knives, or a pastry blender. The lumps will be very small, but still visible. Stop when the texture of the flour becomes coarse.
- Pour the buttermilk into the dry mixture, and fold with a spoon, incorporating, the buttermilk as quickly and as gently as possible. Adjust the consistency if needed.
- Turn dough onto a floured surface and work lightly, folding and patting dough until the texture is smoother. Shape into a large rectangle, about the size of a baking sheet. Spread 2/3 of the dough with 1 ½ tablespoons of soft butter. Fold the unbuttered side on the middle 1/3 of the buttered side, then fold the 1/3 buttered side onto the top of the unbuttered dough. Turn dough ¼ turn and repeat, buttering 2/3 dough and folding. Repeat once more. Pat out dough to ½-inch thickness, use a rolling pin gently, if needed. Cut biscuits, dipping a 3-inch biscuit cutter in flour to keep it from sticking to the dough as you cut.
- Place biscuit dough rounds on the baking sheet. Bake for approximately 14 minutes, turning halfway through the baking, until tops are lightly golden brown when finished. Remove and brush the tops with the remaining soft butter.