Clinton Street Baking Company's Buttermilk Biscuits

“In 'Clinton Street Baking Company Cookbook'”
6 biscuits

Ingredients Nutrition


  1. *Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.
  2. Preheat oven to 350°.
  3. Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.
  4. Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
  5. The butter and shortening should be the size of peas.
  6. Turn off the mixer and add the buttermilk to the bowl all at once.
  7. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
  8. Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
  9. Pat out the dough to a 3/4-to 1-inch thickness.
  10. Shape the dough into a rectangle, making the sides high.
  11. Using a 2-inch round biscuit cutter, cut out 4 biscuits.
  12. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
  13. Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
  14. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
  15. Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
  16. Halfway through baking process, rotate the pan for even browning.
  17. Serve warm with butter and jam.

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