"go To" Southern Buttermilk Biscuits

Ingredients

• 2 1/4 cups all-purpose flour (preferably White Lily)
• 3 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 cup buttermilk (or 1tbsp white vinegar in 1c sweet milk)
• 3 tablespoons butter (Cold, Unsalted)
• 5 tablespoons shortening (Preferably Butter Flavored)
• 2 tablespoons butter (Melted, for brushing)

Directions

1. 1

   Preheat Oven to 450* Farenheit.

2. 2

   While oven is warming, mix flour with baking powder and salt. Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.

3. 3

   Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.

4. 4

   Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again. Repeat 4 times.

5. 5

   Using a biscuit cutter or a drinking glass, cut rounds that are about 3" in diameter.

6. 6

   Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.

7. 7

   Bake for 14-16 minutes, until tops are golden brown.

8. 8

   If desired, brush with melted butter before serving.

9. 9

   Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.