Recipe: Classic Buttermilk Biscuits

Makes about 1 dozen 2-inch dinner biscuits

Shortening or baker's parchment paper for pan

2 cups unbleached all-purpose flour plus extra for rolling

2 teaspoons baking powder

¼ teaspoon baking soda

Generous ¼ teaspoon salt

6 tablespoons cold vegetable shortening, cut into small pieces

1 large egg

¾ cup cold buttermilk

1. Preheat oven to 425 degrees. Grease a baking sheet with shortening or line with parchment paper; set aside.

2. In a bowl, combine flour, baking powder, soda and salt. Cut the shortening into the dry ingredients with a pastry blender or your fingers. The mixture should resemble coarse crumbs, with no large chunks of shortening remaining. If the shortening gets too soft at this point, refrigerate the mixture 15 to 20 minutes.

3. Add egg and buttermilk, stirring just to moisten the ingredients. The dough should be slightly shaggy, but not sticky. Turn out onto a lightly floured work surface and knead gently about 10 times, or just until the dough holds together. Roll or pat out the dough into a rectangle ¾-inch thick. Take care not to add too much flour at this point or the biscuits will be tough. Cut dough using a floured 2-½-inch biscuit cutter, pushing straight down without turning. Cut biscuits as close together as possible so there will be a minimum of scraps. Pack together and reroll scraps to cut out additional biscuits.

4. Place on prepared baking sheet. Bake on center oven rack 15 to 18 minutes or until golden brown. Rest a few minutes and serve hot.

From "The Best Quick Breads" by Beth Hensperger