If you love to cook and bake with your kids then this recipe is a must try.. Luscious, melt in your mouth, buttery biscuits! The dough was easy to handle and cut which made it possible for my 6 year old to help roll and cut the biscuits where The dough can be cut into squares or triangles instead of using a biscuit cutter and having to reroll the scraps.
Flaky Buttermilk Biscuits
1/2 cup unsalted butter, cold
1 tablespoon butter, melted or 1 egg white, beaten (for brushing the biscuits)
2 tablespoons shortening, cold (or additional butter if you don’t have shortening)
1 1/2 cups cake flour
3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sea salt, divided
1 cup (250 ml) buttermilk
Preheat your oven to 500°F (260°C). Grate the block of butter using a cheese grater. Transfer the grated butter into a small bowl and place it in the freezer while you prepare the other ingredients. In a large bowl, combine the cake flour, all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the frozen pieces of butter and shortening to the mixture and using a pastry blender or two knives or forks, cut the butter into the flour mixture until small crumbles are present and the mixture resembles coarse meal. Add the buttermilk and gently mix the batter with a spatula until the mixture comes together or just until combined. It should be a sticky, doughy batter.
Dust a dry work surface with additional all-purpose flour. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 12 inch by 10 inch rectangle. Dust the surface lightly with flour and gently fold the dough over in thirds, like a letter. Then fold in the sides. You will have folded the dough 4 or 5 times. Gently press the dough out to a 8 by 8-inch square about 3/4 inch thick. Cut the dough using a round biscuit or cookie cutter which is about 2.5 inches in diameter. (If you don’t have a round cutter, simply use a pizza cutter or sharp knife to cut the large square into 9 pieces.) Gently knead the scraps of dough together and make the remaining biscuits. Transfer the biscuits to a baking sheet and place them, upside down (so the flat bottoms are now on the top) about 1/2-inch apart. Brush the tops of the biscuits with melted butter or eggwhite wash and sprinkle with the remaining 1/2 teaspoon of sea salt. Cover loosely with plastic wrap and let them rest at room temperature for 10 minutes.
Place the baking sheet in the middle of the oven and immediately reduce the heat of the oven to 450°F (232°C). Bake for 12 to 16 minutes until they are lightly golden brown. The bottoms should be beautifully browned. Remove biscuits and brush with additional melted butter if desired. Transfer to a wire rack to cool for a few minutes. Enjoy these delicious little biscuits while they are still warm. If you need to, microwave the leftovers for 12-15 seconds in the microwave to re-warm them and they’ll taste just like they came fresh out of the oven.