I had 2 phone calls today requesting this recipe, so here it is....
2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter
Adjust oven rack to lower middle and preheat to 450 degrees.
Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.
Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.
Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.
Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.
These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"
Once again I have to give the credit to America's Test Kitchen!
2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter
Adjust oven rack to lower middle and preheat to 450 degrees.
Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.
Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.
Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.
Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.
These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"
Once again I have to give the credit to America's Test Kitchen!
