Flaky Biscuits

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      Flaky Biscuits

      1 2/3 cups all-purpose flour
      1/3 cup bread flour
      1 tbs baking soda
      1/2 tsp salt
      6 tbs unsalted butter, chilled
      3 tbs solid vegetable shortening, chilled
      1/2 cup cold milk
      1/4 cup buttermilk
      3 to 4 tbs butter, melted

      Preheat the oven to 425° and make sure the rack is in the center of the oven.

      In a large bowl, combine flours, baking powder and salt and mix well.

      Add the butter and with 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 buttermilk 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 4″ by 10″ rectangle. Brush lightly with some of the melted butter. Fold one-third of the long side over on the dough, then fold the other side on top to make three 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 round biscuits are preferred, cut with a 2″ biscuit cutter, flouring the cutter in between cuts. Make sure to press straight down with the biscuit cutter so the 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° for 11 to 14 min or until golden brown. Serve immediately.  Makes 9

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