Flaky Buttermilk Biscuits

Name: Flaky Buttermilk Biscuits
Yield: Makes 12 biscuits
Cuisine: Southern, American
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces/354 grams), plus additional flour for work surface; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, table salt; 2 tablespoons, vegetable shortening, cut into 1/2-inch chunks; 8 tablespoons, unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration in "Making the Layered Look Work for You"); 2 tablespoons, unsalted butter, melted; 1 1/4 cups, low-fat buttermilk, cold

Desserts or Baked Goods
Southern
American
Quick Breads
Holiday
Thanksgiving

Appears in Cook's Illustrated January/February 2006

How do you get tender, flaky biscuits with truly distinctive layers? It's a pressing issue.

SERVES Makes 12 biscuits

TIME 1½ hours

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