Prep Time: 25 minutes Cook Time: 12 minutes Ingredients:
- 1-2/3 cups all purpose flour
- 1/3 cup bread flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, chilled
- 2 Tbsp. solid vegetable shortening, chilled
- 3/4 cup cold milk
- 2-3 Tbsp. butter, melted
Preparation: Preheat oven to 425 degrees and make sure the rack is in the center of the oven.
In large bowl, combine flours, baking powder and salt and mix well. Add butter and with your fingertips, 2 knives, or a pastry blender, cut in the COLD butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and mix just until dry ingredients are moistened. Gather the dough into a ball and place on a lightly floured work surface.
Roll the dough into a 6" by 10" rectangle. Fold the short ends of the dough in so they meet in the center, then fold the dough in half again to form four layers. Roll the dough into an 8" square and cut into 9 biscuits. (This prevents scraps of dough and re-rolling, which makes tough biscuits.) If you prefer round biscuits, cut with a 2" biscuit cutter, flouring the cutter in between cuts. Make sure that you press straight down with the biscuit cutter so your biscuits will have straight sides.
Place biscuits 1-1/2" apart on an ungreased cookie sheet and brush tops with melted butter. Bake at 425 degrees for 10-14 minutes or until golden brown. Serve immediately.