Clinton Street Baking Company Biscuits

Have you ever been asked "if you could only eat one thing for the rest of your life what would it be?" I think I finally found my answer. Biscuits butter and honey....yes please.
I have tried many biscuit recipes all ranging from hard hockey pucks to slightly fluffy hockey pucks. And then I met these. They are fantastic and easy. The big tip is when cutting them out don't rotate the cookie cutter, straight down straight up. By rotating the cutter it seals up the holes on the side and doesn't allow the biscuits to rise. In short I hope you love these as much as I do. Enjoy.

Ingredients

About 2 dozen

• 8 cups all-purpose flour, plus more for baking sheet
• 2 teaspoons coarse salt
• 2 tablespoons plus 2 teaspoons baking powder
• 1/4 cup sugar
• 3/4 cup vegetable shortening
• 3/4 cup cold unsalted butter (1 1/2 sticks)
• 3 cups buttermilk

Directions

1. In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.
2. Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.
3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
4. Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.