The most valuable tools in the baker’s chest are time and temperature. But temperature is more than just having your over set to the right degree, it’s also about keeping your ingredients cold. The flaky, fluffy aspect of biscuits come from the pockets of cold butter and shortening in the dough that melt during the baking process.
These biscuits double as a side at dinner or the base of a delicious strawberry shortcake.
Makes 9 medium biscuits
2 cups flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
4 tablespoon butter, cold
1/4 cup shortening, cold
1/2 cup milk
Sift the dry ingredients together in a large mixing bowl. Cut the butter and shortening into pats (about a tablespoon each) and mix with a pastry blender until it resembles coarse crumbs.
Combine the milk and egg, and mix into the crumbs until it all looks damp. Lightly knead the dough into a square about an inch high and wrap in plastic wrap. Leave in the freezer for at least an hour.
Using either biscuit cutters or a knife, cut the dough into equal sizes. Place the dough on a parchment lined baking sheet and bake for 14 to 17 minutes in a preheated 400 degree oven until golden brown.