These biscuits can be formed to look like traditional rolled biscuits (top picture) or can be made as drop biscuits (bottom picture).

Ingredients

1 cup flour plus extra flour for sprinkling on the work surface
2 Tbsp. unsalted butter, cut into small pieces
1 Tbsp. vegetable shortening, cut into small pieces
1/8 tsp. baking soda
1 1/2 tsp. baking powder
1/4 to 1/2 tsp. salt
1/2 cup buttermilk
Extra butter for buttering the pan and melted, salted butter for brushing the top of the biscuits

 

Instructions

  • Preheat the oven to 450 degrees F.
  • Butter the bottom of a baking pan (e.g., a pie pan or 8 inch to 9 inch square pan)
  • Place 1 cup of flour, baking soda, baking powder, and salt in a food processor.  Pulse to combine.
  • Add 2 Tbsp. butter and 1 Tbsp. vegetable shortening to the food processor.  Pulse a few times (8-12 short pulses) to create a coarse mixture.
  • With the food processor running, slowly add the buttermilk.  Once the buttermilk is added, the mixture will be ready.  Do not over mix.  The dough will be fairly wet.

At this point you must choose whether to create biscuits that look like rolled biscuits (top picture) or drop biscuits (bottom picture).

“Rolled” Biscuits

  • Note that you will not actually be rolling the biscuit dough.  The biscuits will be much more tender and fluffy because you are forming them by hand rather than rolling out the dough.
  • Remove the dough from the food processor and place it on a generously floured work surface.  Sprinkle a little more flour on top of the dough.
  • With lightly floured hands, gently press the dough into a rectangle about 1/2 inch thick.
  • Fold the dough in half right to left (like folding a sheet of paper in half).  Gently press it together.
  • Then fold the dough in half again top to bottom.  Gently press it together.
  • With your hands, gently press and shape the dough into a rectangle about 1 inch thick.  Then slice the dough into 6 approximately square biscuits by cutting the rectangle into two long strips and then cutting each long strip into three biscuits.  Each biscuit will be about 1 1/2 to 2 inches wide.
  • Place the biscuits in the buttered pan.  They will be touching in places.
  • Bake the biscuits for 12-16 minutes, until golden brown.
  • If desired, brush the tops of the biscuits with melted butter.

Note:  It is critical that you do not overwork the dough if you want light and fluffy biscuits, so be very gentle when making the folds and working with the dough.  Also, I prefer the taste of salted butter for brushing the tops of the biscuits.  However, if you use more salt in the dough, you may prefer unsalted butter on top.

Drop Biscuits

  • Transfer spoonfuls of dough from the food processor directly onto the buttered pan leaving small gaps (about 1/2 inch) between the biscuits.  I typically place one biscuit in the center and then surround the center biscuit with the other five biscuits.  When the biscuits bake, they will rise together and end up touching.
  • Bake the biscuits for 14-18 minutes, until golden brown.
  • If desired, brush the tops of the biscuits with melted butter.

Note:  While the drop biscuits may not have the traditional look, they are very easy to make and will be extra light and fluffy because you are not kneading or folding the dough.