Buttermilk Biscuits

Ingredients

• 3 cups soft white flour, like Southern Biscuit, White Lilt or similar brand flour
• 1 heaping tablespoon baking powder (fresh!)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 tablespoons cold vegetable shortening, cubed
• 1 1/3 cups cold buttermilk
• 4 Tbs butter, melted

Directions

1. Heat oven to 450 degrees.
2. Sift flour, baking powder, baking soda, salt and sugar together in a bowl.
3. Using a pastry cutter, cut-in cold shortening into dry ingredients until coarse with a few lumps. Shake bowl to bring large clumps to the top.
4. Stir in buttermilk with a spatula until a loose ball forms. Do not over mix
5. Turn dough onto floured surface and knead four times. Pat into a circle, 3/4-inch thick and cut with a well-floured 2-1/2-inch sharp biscuit cutter.
6. Place close but not touching on a parchment-lined or Silpat lined sheet pan. Bake for 7 minutes, turning halfway through baking, then 8 minutes more, 15 minutes total.
7. Once out of the oven, brush tops with melted butter and serve immediately.

Notes
- Yields about 12 biscuits
- Use aluminum free baking powder (like Rumford’s).
- Using Southern flours made with soft winter wheat and less protein help make your biscuits lighter and fluffier. If you can't find one of these flours, use what all purpose flour you can find, or see link below.
- Crisco instead of butter will also contribute to a lighter, fluffier biscuit.

Source
http://therecipe.nandointeractive.com/williard-doxeys-biscuits
Buttermilk Substitutions - http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757