- 1 cup whole milk
- 1 tablespoon vinegar
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons shortening, chilled and cubed*
- 8 tablespoons salted butter, chilled and cubed
- Preheat the oven to 450 degrees and make sure the oven rack is in the center position.
- Measure out 1 cup of whole milk, and stir in 1 tablespoon of white vinegar. Allow this mixture to sit for 5 minutes so that it will thicken and curdle slightly. Set aside.
- In the meantime, mix flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Add chilled shortening and butter to the food processor. Scoop 1/2 cup of the flour mixture into the food processor, and pulse together until there are pea-sized clumps of flour-coated butter and shortening. Do not over-process. Freeze the clumpy butter mixture for 5 minutes, and then add it back into the bowl with the rest of the flour mixture.
- Pour the milk and vinegar mixture (reserving 2 tablespoons for later) into the butter and flour mixture. Stir together until a sticky dough forms.
- Turn the sticky dough out onto a well-floured surface and pat into a 3/4 inch thick rectangle. Starting with the short end of the rectangle, fold the dough over itself into thirds. Dust with additional flour as needed and shape the dough back into a 3/4 inch rectangle, and repeat the folding and shaping process two more times.
- Use a 3 inch biscuit cutter to cut the dough into six biscuits. Remove the cut dough biscuits and place them on a parchment lined baking sheet. Reshape the remaining dough into a much smaller 3/4 inch thick rectangle, and cut 2 more biscuits. Flatten any leftover scraps of dough into small disks and place them under any dough biscuits that look slightly smaller than the others. No need to waste!
- Brush the reserved milk mixture on top of the biscuits, and then bake for 14-17 minutes, or until the tops are golden brown. Remove them from the oven, and serve warm.
*You may use 10 tablespoons of butter if you do not wish to use any shortening in this recipe. I like to use both for texture, but all butter biscuits are definitely delicious!
**This recipe is adapted from The Splendid Table, which featured a Bomb Biscuits recipe from Erika Council.
- Serving Size: 1 Biscuit
- Calories: 293
- Sugar: 1.7g
- Sodium: 565mg
- Fat: 16g
- Saturated Fat: 9.2g
- Unsaturated Fat: 5.7g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1.1g
- Protein: 5.1g
- Cholesterol: 35mg