![Flaky Buttermilk Biscuits](https://cdn.statically.io/img/www.foodandwine.com/thmb/8XZHYJIhZbJgupb2G8K8_G6_Goo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Flaky-Buttermilk-Biscuits-FT-2-RECIPE1121-92689b875a574589944e6bcf4f329d0a.jpg)
Ingredients
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2 ⅓ cup all-purpose flour (such as King Arthur) (about 11 3/8 ounces), plus more for dusting
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1 tablespoon baking powder
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1 teaspoon granulated sugar
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1 teaspoon fine sea salt
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½ teaspoon baking soda
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2 tablespoons vegetable shortening (about 3/4 ounces)
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½ cup unsalted butter (4 ounces), frozen or very cold
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Cooking spray
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1 ⅓ cup buttermilk, chilled (or substitute 1 cup low-fat buttermilk plus 1/3 cup sour cream)
Directions
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Whisk together flour, baking powder, sugar, salt, and baking soda in a large bowl. Add shortening; using your fingertips, pinch and work shortening into flour mixture until mixture resembles coarse cornmeal. Grate butter using large holes of a box grater into flour mixture. Toss and pinch quickly with your fingers until all butter pieces are well-coated in flour mixture, about 30 seconds.
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Lightly spray work surface with cooking spray, and sprinkle with flour. (Spray keeps flour in place.) Add buttermilk to flour mixture in bowl, and stir together to form a shaggy, sticky dough with no dry flour remaining. Turn dough out onto prepared work surface. Lightly coat hands with flour; gently pat dough using heels of hands to form a 1/2-inch-thick rectangle (about 11 x 7 1/2 inches). Fold rectangle into thirds (like folding a letter). Repeat process of patting and folding 2 times.
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Preheat oven to 450°F. Using a lightly-floured 2 1/4-inch round cutter, cut dough, stacking, reshaping, and cutting scraps until all dough is used. Turn dough rounds smooth side up; arrange 3/4 inch apart on a baking sheet lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
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Bake chilled dough in preheated oven until tops are golden brown and lightly crisped, 16 to 20 minutes. Let biscuits cool on pan 5 minutes.
Make Ahead
Freeze unbaked biscuits on pan, and transfer to a resealable freezer bag. Freeze up to 2 months.