2tablespoonsunsalted butterchilled, cut into cubes
2tablespoonsvegetable shorteningor coconut oil - chilled, cut into cubes
1tablespoonlardchilled, cut into cubes
.75cupbuttermilk6 ounces
Instructions
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, set aside.
Mix both flours, sugar, salt a baking powder together in a large bowl.
Cut the butter, shortening and lard into the flour mixture with a pastry blender or two knives, just until the mixture forms coarse crumbs about the size of peas.
Pour in the buttermilk and stir just until combined.
Turn the dough out onto a flour covered work surface. Knead the dough just until it comes together. Using floured hands, pat the dough into a circle about 1-inch thick.
Cut out biscuits with a 2-inch cutter that has been dipped in flour. Cut out as many biscuits as possible, 3 or 4, then gather the scraps and knead briefly to incorporate, and cut additional biscuits, 6 to 8 total. (I usually get 7)
Place the biscuits on the prepared baking sheet. Bake until golden brown, 15 to 17 minutes. Let cool on the baking sheet for 3 to 5 minutes.
Serve warm biscuits with butter and honey, mixed berry jam, sausage gravy, or chocolate gravy.
Notes
All ovens bake differently. Baking times are guidelines, but not guaranteed to be perfect.
I did not have shortening, so I substituted unrefined coconut oil. They have a slight coconut smell/taste, but it’s not that bad.
Using a blend of cake and all-purpose flours creates a lighter, taller, more tender biscuit. If you use only all-purpose flour, your biscuits will be more dense and heavier. All cake flour will produce a a flimsy biscuit that is too soft and more like cake.