Alton Brown's Buttermilk Biscuits and my interpretation:
Preheat oven to 425 degrees.
Mix dry ingredients together in a bowl:
2 cups flour
4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Add
2 tbs butter
2 tbs shortening
With your friendly fingers, pinch and crumble the butter and shortening into the flour until . . . crumbly.
Add
1 C buttermilk (half a pint, if you were curious. Suck it up and buy buttermilk; don't use milk.)
Fold and mix batter gently with a rubber spatula until you have a ball of dough. On a floured surface, flatten that ball to 1" thick. Cut with round biscuit cutter or (what I use) a glass. I usually get 8 or so biscuits.
Bake on greased cookie sheet for approximately 15 minutes. I'm not a fan of the brown, bitter taste of an over-baked biscuit. Finicky overly or underly hot ovens should be watched! When the biscuits are or lightly golden and speckled on top they're ready. The bits of butter brown and give it that speckled look--not to be confused as whole wheat speckles because we're not interested in healthy, fibrous foods. Heavens no.
Cheesy Twist: Add 1/2 cup grated Asiago (or other cheese) and/or 1 tsp garlic powder to the dough.
Slather with BUTTER (as this is really just a butter medium recipe) and pull out your homemade jams and honey! Serve piping hot.
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