Flaky Buttermilk Biscuits

From the Kitchen of Yolanda Caccamo Quackenbush

Ingredients: Makes about 14 Biscuits

2 1/2 Cups of All Purpose Flour (I used Gold Medal Brand)
1 TBSP of Baking Powder
1/2 tsp. of Baking Soda
1 tsp. of Salt
2 TBSP of Shortening, chilled (I used Butter Flavored Crisco)
1 stick of Unsalted Butter, chilled and cut into tiny pieces (It is very important that it is unsalted and that it is very cold butter)
1 1/4 cups of Cold Low Fat Buttermilk

Tools:

Large Flat Surface (I used large Wooden board),3 inch Biscuit Cutter

Rolling Pin, Pastry cutter (or your hands), Large Bowl, Fork

Procedure:

Pre-Heat Oven to 400 Degrees F.
Measure out 2 1/2 Cups of Flour and Place in a large mixing bowl
Add Baking Powder, Baking Soda, and Salt and whisk together
Next, add cut up pieces of chilled Shortening and Cut up pieces of Chilled Unsalted Butter
Cut butter into flour mixture with a pastry cutter until the mixture resembles coarse pebbles and then stick it in the fridge for about 10 minutes to get the butter cold again.
Pour 1 1/4 cups of the Buttermilk into the flour mixture and mix together with a fork
Add the remaining 1/4 cup of buttermilk and mix together with a fork until there is no more flour in the bowl and making sure not to overwork it.
Spray your flat surface with Cooking Spray and then cover with 1/3 cup of flour
Place biscuit dough on the flat surface and in the shape of a ball
Roll the dough out in the shape of a rectangle and then fold it in thirds (this is what causes the flaky layers to appear inside)
Roll again fold into thirds one more time
Roll until the dough is 1/2 inch thick and cut out your biscuits
Place onto an ungreased Baking Sheet (I used parchment paper)
Melt about 1-2 TBSP. of butter and brush the butter on top of the biscuits
Bake for 14 minutes

* Tip- Press an indent into the top of each biscuit with your thumb to make even biscuits.

~Enjoy with Chili or butter with Jam. The possibilities are endless!~*~