Chef Adam Weiner, JD
Published Gold Medal Classroom
Yield: 15 to 20 biscuits depending on size
6 cups all-purpose flour
8 teaspoons baking powder
2 tablespoons sugar
2 teaspoons regular salt
1 ½ teaspoon cream of tartar
1 cup butter cut into small pieces
1/2 cup shortening
2 1/2 cups buttermilk OR 2 cups milk
¼ pound melted butter
- Two baking sheets
- two pieces parchment
- Two butter knives
- large bowl
- preheated regular oven to 450 or convection to 400
- Rolling pin
- biscuit cutter
- Pastry brush
- oven mitts
- Preheat regular oven to 450 or convection oven to 400. Line two baking sheets with parchment.
- In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using two knives cut in the butter and shortening until mixture resembles coarse crumbs.
- Make a well in the center of the mixture and add in buttermilk or milk all at once. Combine until just moistened. Do not over mix.
- Place the dough onto a lightly floured surface. Knead the dough gently by folding and pressing just into the dough holds together. Overworking or over kneading the dough will make the biscuits tough.
- Lightly flour a rolling pin and roll the dough onto about one inch thick. Cut the dough with a biscuit cutter. Note, to minimize waste, cut as close to the outside and close to each other as possible.
- Place biscuits on the parchment sheets leaving about two inches between biscuits. Take the remainder of the dough, roll out to about one inch (working the dough as little as possible) and cut out additional biscuits.
- Brush all biscuits with the melted butter.
- Bake for approximately 5 minutes, and rotate the pan. Bake until golden brown. It is a good idea to test one by gently opening it a little way to see if it is done.