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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

A Light and Fluffy Biscuit Recipe

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This recipe for A Light and Fluffy Biscuit is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 T. unsalted butter
4 T. vegetable shortening
3 c. all-purpose flour
1 T. sugar
1 T. baking powder
1 t. salt
1/2 t baking soda
1 1/4 c. buttermilk
Directions:
Directions:
Cut butter and shortening into 1/2-inch pieces and refrigerate until chilled, about 30 minutes.

Adjust oven rack to middle position and heat oven to 450º. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, salt and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse meal.

Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times to form smooth ball. Roll dough into 9-inch circle, about 3/4-inch thick.

Using 2 1/2 inch biscuit cutter dipped in flour, cut out rounds and arrange upside down on prepared baking sheet.

Bake until biscuits begin to rise, bout 5 minutes, then rotate pan and reduce oven temperature to 400º. Bake until golden brown, 10 to 12 minutes more. Transfer to wire rack and let cool 5 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
Makes 12 biscuits
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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