Buttermilk Biscuits

Test Kitchen Baking Book strikes again! I wasn't sure how to label this recipe... you can have it for breakfast, snack, dinner, and if you're like me, throw a little honey on and call it dessert. However you have it, just make sure you follow the directions... biscuits can be a little finicky.

Ingredients:
3 3/4 c. all-purpose flour
1/2 c. powdered buttermilk (you can substitute 1 1/4 c. buttermilk for milk and powdered buttermilk if you want, but it won't have as much flavor)
2 T. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
3/4 c. unsalted butter, cut into 1/2 inch pieces and chilled
4 tablespoons vegetable shortening, chilled and cut into 1/2 inch pieces
1 1/4 c. whole milk

Directions:
Adjust an oven rack to the middle position and heat the oven to 450 degrees.

Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses. Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.

Transfer the flour mixture to a large bowl. Stir in the milk with a rubber spatula until the dough comes together. Turn the dough out onto a well-floured surface. Lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds. Roll the dough into a 10-inch round, about 1 inch thick.

Using a floured 2 1/2 inch biscuit cutter, stamp our 12 biscuits (don't twist the cutter or they'll be lopsided), gently patting the dough scraps back into a uniform, 1-inch-thick piece as needed. Arrange the biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart (you want to bake them upside down to ensure a more even rise).

Bake for 5 minutes. Rotate the pan, reduce the oven temperature to 400 degrees and continue to bake until golden brown, 12-15 minutes. Transfer to a wire rack, let cool for 5 minutes then serve warm.