Callie’s Hot Little Biscuit Class Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment paper or lightly dust with flour. Place a metal or cast-iron baking sheet in the oven to heat if you prefer very quick oven spring (optional).

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt until evenly combined.

Cut in fats

Add the 8 tbs (1 cup) very cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using) to the dry ingredients. Using a pastry cutter, two knives, or your fingertips quickly cut and rub the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly so the butter remains cold.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Using a wooden spoon or flexible spatula, fold the mixture until the dough comes together and you still see streaks of butter. The dough should be shaggy but cohesive; do not overmix.

Turn out and fold

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a roughly 3/4- to 1-inch-thick rectangle. Fold the dough onto itself in thirds like a letter, rotate 90 degrees, and gently pat again to 3/4–1 inch thickness. Repeat the fold 1–2 more times to create layers (this builds flakiness) but avoid heavy handling.

Cut biscuits

Using a 2- to 2.5-inch round biscuit cutter (dipped in flour between cuts) or a sharp knife for squares, press straight down without twisting to cut biscuits. Gently press scraps together once and re-cut; minimal handling keeps biscuits tender. Place biscuits on the prepared baking sheet tightly touching for taller biscuits, or spaced apart for more crust on sides.

Optional chill

If the kitchen is warm or the butter softened, chill the assembled, cut biscuits on the baking sheet for 10–15 minutes in the refrigerator to firm up the butter and help the biscuits rise evenly.

Brush and bake

Brush the tops lightly with 2 tbs heavy cream (or use melted butter) for a golden top. Bake on the preheated baking sheet (or on the preheated pan from the oven) at 450°F (230°C) for 12–15 minutes, rotating halfway, until biscuits are well risen and deep golden on top.

Finish

Remove biscuits from the oven and transfer to a wire rack. Brush again with a little softened butter if desired. Let cool 5 minutes before serving so interiors set.

Serve warm with softened butter and honey or jam. Biscuits are best the day they’re made; to reheat, wrap in foil and warm at 300°F (150°C) for 8–10 minutes or microwave briefly (20–30 seconds) but the oven method preserves crispness.