Southern Buttermilk Biscuits

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• Southern Buttermilk Biscuits

• Move oven rack to middle position and preheat oven to 450°F degrees.
• 1 cup buttermilk OR
  ¾ cup milk
  ¼ cup heavy cream
  2 teaspoons lemon juice
• If you are using buttermilk, measure and reserve. If using clabbered milk, combine milk, heavy cream, and lemon juice in a measuring cup. Stir and let sit for 5 minutes.
• 22 ounces all-purpose flour (about 4 cups)
• 8 teaspoons baking powder
• 2 teaspoons salt
• ½ teaspoon baking soda
• In a large mixing bowl, whisk flour, baking powder, baking soda, and salt to combine.
• 4 tablespoons butter
• 4 tablespoons shortening (chilled if possible)
• Add butter and shortening to dry ingredient. Using your hands, press butter and shortening into flour mixture until the mixture looks like crumbs.
• reserved buttermilk or clabbered milk
• Add buttermilk or clabbered milk to dry ingredients. Using a dough whisk or spatula, stir until ingredients have just combined. The dough will be very sticky and wet.
• ¼ cup flour, or more as needed
• Generously flour a clean work surface. Turn dough out onto surface and flour top of the dough.
• Fold dough in half and onto itself four to five times. Gently press dough into a 1-inch thick round.
• Using a 2-inch biscuit cutter or a thin-rimmed drinking glass, cut out biscuits. Place on an ungreased baking sheet so that their sides just barely touch. Combine remaining dough into a ball and press back into a 1-inch thick round and cut additional biscuits. Should have a total of 24.
• Bake at 450°F until biscuits haven risen and the tops are golden brown, about 15 to 20 minutes. Remove from oven and let cool 5 minutes.

• 1 cup buttermilk OR
  ¾ cup milk
  ¼ cup heavy cream
  2 teaspoons lemon juice
• 22 ounces all-purpose flour (about 4 cups)
• 8 teaspoons baking powder
• 2 teaspoons salt
• ½ teaspoon baking soda
• 4 tablespoons butter
• 4 tablespoons shortening (chilled if possible)
• reserved buttermilk or clabbered milk
• ¼ cup flour, or more as needed

1. Move oven rack to middle position and preheat oven to 450°F degrees.
2. If you are using buttermilk, measure and reserve. If using clabbered milk, combine milk, heavy cream, and lemon juice in a measuring cup. Stir and let sit for 5 minutes.
3. In a large mixing bowl, whisk flour, baking powder, baking soda, and salt to combine.
4. Add butter and shortening to dry ingredient. Using your hands, press butter and shortening into flour mixture until the mixture looks like crumbs.
5. Add buttermilk or clabbered milk to dry ingredients. Using a dough whisk or spatula, stir until ingredients have just combined. The dough will be very sticky and wet.
6. Generously flour a clean work surface. Turn dough out onto surface and flour top of the dough.
7. Fold dough in half and onto itself four to five times. Gently press dough into a 1-inch thick round.
8. Using a 2-inch biscuit cutter or a thin-rimmed drinking glass, cut out biscuits. Place on an ungreased baking sheet so that their sides just barely touch. Combine remaining dough into a ball and press back into a 1-inch thick round and cut additional biscuits. Should have a total of 24.
9. Bake at 450°F until biscuits haven risen and the tops are golden brown, about 15 to 20 minutes. Remove from oven and let cool 5 minutes.