Cook Southern Biscuits with Alton Brown

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 4 teaspoons Baking Powder (double‑acting)
• 0.25 teaspoons Baking Soda (fine powder)
• 1 teaspoon Kosher Salt (or regular fine salt)
• 1 ounce Unsalted Butter (softened, cut into small cubes)
• 2 ounces Vegetable Shortening (cold, cut into small pieces)
• 1 cup Buttermilk (cold)

Instructions

1. Measure Dry Ingredients

   Weigh 2 cups (≈10 oz) of all‑purpose flour on a digital scale, then add 4 tsp baking powder, ¼ tsp baking soda, and 1 tsp kosher salt to the bowl.

   Time: PT5M

2. Combine Dry Ingredients

   Whisk the flour, baking powder, baking soda, and salt together until evenly distributed.

   Time: PT2M

3. Cut in Butter and Shortening

   Add the softened 1 oz butter and 2 oz cold shortening to the dry mix. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.

   Time: PT3M

4. Add Buttermilk

   Pour 1 cup cold buttermilk over the crumb mixture and stir gently with a rubber spatula until just combined; the dough will be slightly sticky.

   Time: PT3M

5. Rest the Dough

   Let the dough sit in the bowl for 2 minutes to hydrate the flour fully.

   Time: PT2M

6. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

7. Roll and Cut Biscuits

   Lightly flour a clean surface, turn the dough out, and pat it to about ½‑inch thickness. Using a 2‑inch biscuit cutter, cut biscuits and place them shoulder‑to‑shoulder on a parchment‑lined baking sheet.

   Time: PT5M

8. Bake

   Place the sheet in the middle rack and bake for 12 minutes, or until the tops are golden brown.

   Time: PT12M

   Temperature: 400°F

9. Cool Slightly

   Remove biscuits from the oven, let them rest on the sheet for 5 minutes before transferring to a wire rack.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g