The Southern classic is good in any region of the Country. These biscuits were made to be the bread for a Cajun chicken sandwich I was making. The only problem with this sandwich idea is getting people to stop eating the biscuits before the sandwiches are made.
I also loved Alton Brown’s Good Eats because it made cooking easy. The explanations really helped a novice cooker, like me, understand how things work. Bring it back.
Ingredients (adapted from Food Network – Alton Brown):
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Pre-heat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using a cutter, mix the butter and shortening into dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk.
Pull the flour into the liquid just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently knead the dough over on itself 5 or 6 times. Take a roller and roll to about 1-inch thick.
Cut out biscuits with a 2-inch cutter, be firm so the biscuit cutter goes through the dough. Place the biscuits on baking sheet line with parchment paper.
Have just a little room between each biscuit. Roll out the scrap dough and repeat process.
Bake until biscuits are golden brown on top, 15 to 20 minutes.
Serve and enjoy!