4 cups all-purpose flour
8 teaspoons baking powder
½ teaspoon baking soda
4 tablespoons (½ stick) butter, cold
4 tablespoons shortening
2 cups buttermilk
4 cups all-purpose flour
8 teaspoons baking powder
½ teaspoon baking soda
4 tablespoons (½ stick) butter, cold
4 tablespoons shortening
2 cups buttermilk
BEFORE YOU START
This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can (lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Bake Mode with a rack set on position 3.
- Sift together dry ingredients.
- Cut the butter into eight pieces and add with the shortening to the dry ingredients.
- Rub the butter and shortening into the flour between your hands until it looks like coarse cornmeal.
- Add in the buttermilk and gently mix together with a spatula or your hands until it forms a dough.
- Turn it out onto a lightly flour-dusted counter and fold it a couple of times to smooth out the dough.
- Press down into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently press together the extra dough and cut out as many as you can. Try not to overwork the dough or the biscuits will become tough when baked.
- Place on parchment-lined baking pan and brush the tops with buttermilk.
- Bake until golden brown, about 24 minutes.
BEFORE YOU START
This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can (lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Bake Mode with a rack set on position 3.
- Sift together dry ingredients.
- Cut the butter into eight pieces and add with the shortening to the dry ingredients.
- Rub the butter and shortening into the flour between your hands until it looks like coarse cornmeal.
- Add in the buttermilk and gently mix together with a spatula or your hands until it forms a dough.
- Turn it out onto a lightly flour-dusted counter and fold it a couple of times to smooth out the dough.
- Press down into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently press together the extra dough and cut out as many as you can. Try not to overwork the dough or the biscuits will become tough when baked.
- Place on parchment-lined baking pan and brush the tops with buttermilk.
- Bake until golden brown, about 24 minutes.
4 cups all-purpose flour
8 teaspoons baking powder
½ teaspoon baking soda
4 tablespoons (½ stick) butter, cold
4 tablespoons shortening
2 cups buttermilk
BEFORE YOU START
This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can (lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Bake Mode with a rack set on position 3.
- Sift together dry ingredients.
- Cut the butter into eight pieces and add with the shortening to the dry ingredients.
- Rub the butter and shortening into the flour between your hands until it looks like coarse cornmeal.
- Add in the buttermilk and gently mix together with a spatula or your hands until it forms a dough.
- Turn it out onto a lightly flour-dusted counter and fold it a couple of times to smooth out the dough.
- Press down into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently press together the extra dough and cut out as many as you can. Try not to overwork the dough or the biscuits will become tough when baked.
- Place on parchment-lined baking pan and brush the tops with buttermilk.
- Bake until golden brown, about 24 minutes.
