Buttermilk Biscuits

Preheat oven to 425 degrees. Make butter milk by mixing 2 C milk and vinegar and set aside in room temperature for 15 minutes. Next place the buttermilk into the fridge. Note (Make sure butter is very cold before using. Buttermilk should look a little thicker than the regular milk. )

In a bowl mix together flour, baking powder, salt and baking soda. Include 1/4 c butter and shortening. Using hands rub the fat into the flour mixture. Note (Make sure the mixture stays cold. If after mixing the mixture isn't cold place in to fridge until it is cold again.)

Pour in buttermilk a little at a time and mixing as you go. Note (Use a spatula first to help bring the dough together. Helps create less mess for your hands. If the mixture is coming together and doesn't need more milk that is fine. Depending on the atmosphere some doughs will need more or less liquid. See video on how it should look.)

Flour a worksurface and place the sticky dough. Flour the top of the dough again with a generous amount of flour. Note (Flour is needed to help bind the dough but do not over flour the surface use enough so you can handle the dough.

Gently in cooperate the flour into the dough. Note (Be very gentle as you do not want an over worked dough. Work fast so all the ingredients can keep cold.)

Flour a rolling pin and gently roll out the dough to form a rectangle. Fold the dough in half and then again. Fold at least 6 times pressing down and reforming. Note (See video on technique.)

Form dough into a rectangle about 1” thick and use a cutter and cut out the biscuits. Simply remove excess dough and place biscuits onto a lined baking tray. Note (Be sure to keep dipping your cutter in flour each time as it helps create a smooth cut. Also, when cutting do not twist or thug. This destroys the layers you have created.

Melt remaining butter and milk together and brush the biscuits.

Place into the oven for 12-15 minutes until golden brown.

Serve warm with jam, butter or by itself