FOOD: Buttermilk Biscuits

Hello, MBG readers! Fallon of Sage + Sparkle here again to share with you one of my favorite recipes, Buttermilk Biscuits. There is something about fresh-baked biscuits that instantly warms your soul... at least it works that way for me. Homemade biscuits are one of those things that few make, for fear that it may require too much time, but in reality they are super easy to make and taste so delicious! These are perfect after spending all day in this cold NYC weather.   Ingredients: (Makes 10 biscuits)

• 4 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 Tablespoons + 1 teaspoon baking powder
• 1/8 cup sugar
• 6 Tablespoons vegetable shortening
• 6 Tablespoons cold unsalted butter
• 1 1/2 cups buttermilk

Directions: (recipe adapted via Clinton Street Bakery, Martha Stewart)

• Combine flour, salt, baking powder, and sugar in a large bowl
• In a medium bowl mix together shortening and butter; add flour mixture and mix together until the dough starts to crumble; add buttermilk and stir
• Dust small baking sheet with flour. Press dough out to cover baking sheet, using a rolling-pin (tip: any canned item will also work if you don't have a rolling-pin)
• Cover dough and place in refrigerator for 20 minutes
• Preheat oven to 400 degrees; line a new baking sheet with parchment paper
• Cut biscuit shapes (I used a water glass, but any circle shape or biscuit cutter will do)
• Place biscuits on baking sheet and bake approx. 18 minutes
• Best served warm (tip: if you only plan to eat a few, freeze the rest and bake at a later time)

 
-post by Fallon Carmichael, Sage + Sparkle