Ingredients
Instructions
Notes
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp baking powder
- 3/4 c. buttermilk (the cheat version is okay)
- 1 egg, beaten
- 1/4 cup shortening
- 1/4 cup cold water, divided*
- 1 stick cold or frozen butter, cubed
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper or a non-stick baking mat.
- In a large bowl, mix together the flour, salt, sugar, and baking powder.
- Create a well in the middle of the bowl. Add the buttermilk, egg, shortening, and 2 tbsp of the cold water into the well. Use a wooden spoon to start mixing and "cutting" to form a dough. Take care to not over-mix.
- Add the cubes of butter, and use your hands to knead the butter into the dough (no more than 7-8 times). Some of the butter will incorporate to help moisten the dough, but mostly you want the butter to REMAIN in small chunks throughout the dough. This will make the biscuits fluffy.
- Turn dough out onto a non-stick surface (use cooking spray if you need to, but try to avoid using flour which will dry the biscuits out). Press into a 1 1/2 inch layer, making it as level as you can.
- Use a round cutter to cut biscuits out. Place each one on the prepared cookie sheet, edges touching each other.
- Sprinkle salt over top of the dough.
- Bake for 12-15 minutes, until outer edges start turning golden brown.
- Serve warm! Or store at room temperature in a sealed container for up to 2 days. However: best fresh!
Notes
- This is totally optional, but I also like to add a "pat" of butter on top of each biscuit before baking and generously salt the biscuits as well. If you are luck enough to live near a Bojangles, you'll understand when I say that taking this extra step makes them taste a lot like a Bo's biscuit!
- *The remaining 2 tbsp cold water is to keep on hand if your dough seems too dry. Add the water 1 tbsp at a time if needed.