Flaky Buttermilk Biscuits with Parmesan

Name: Flaky Buttermilk Biscuits with Parmesan
Cuisine: American, Southern
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces/354 grams), plus additional flour for work surface; 1 ounce (28 grams), Parmesan cheese, finely grated (about 1/2 cup); 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/8 teaspoon, cayenne pepper; 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 below); 2 tablespoons, unsalted butter, melted; 1 1/4 cups, low-fat buttermilk, cold

Desserts or Baked Goods
American
Southern
Quick Breads

Appears in Cook's Illustrated March/April 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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