Recipe Details

Ingredients

• 4 c. 

  all-purpose flour

• 1/2 tsp. 

  baking soda

• 4 tsp. 

  baking powder

• 1 1/2 tsp. 

  kosher salt

• 2 tsp. 

  granulated sugar

• 12 tbsp. 

  cold unsalted butter, cut into cubes

• 4 tbsp. 

  cold shortening

• 1 1/2 c. 

  buttermilk

• 2 tbsp. 

  salted butter, melted

• Honey, for serving

Description

• 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. 2In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas. Make a well in the center of the flour mixture, and pour the buttermilk into the well. Stir just until combined.
  3. 3Turn out the dough onto a lightly floured work surface. Roll or pat the dough into a 1/2-inch thick square. Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch thick square. Repeat the cutting, stacking, and rolling process 2 more times, but finish by rolling the dough into a 3/4-inch thick square.
  4. 4Use a long, sharp knife to cut the biscuits into 16 (2-inch) squares. Place the biscuits on the prepared baking sheet, about 1/2-inch apart, and freeze for 15 minutes.
  5. 5Bake the frozen biscuits in the preheated oven until golden brown, about 15 to 18 minutes. Brush tops of the warm biscuits with the melted salted butter. Drizzle with honey, if you like. Serve warm.

Tip: Biscuits can be stored in the freezer before baking. Prepare through step 4, then transfer to a zip-up bag or airtight container for longer freezer storage. To bake from frozen, add three to five minutes to the bake time.