Clinton Street Baking Company Biscuits Recipes

CLINTON STREET BAKING COMPANY'S BUTTERMILK BISCUITS

Steps:

• *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.
• Preheat oven to 350°.
• 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.
• Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
• The butter and shortening should be the size of peas.
• Turn off the mixer and add the buttermilk to the bowl all at once.
• Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
• Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
• Pat out the dough to a 3/4-to 1-inch thickness.
• Shape the dough into a rectangle, making the sides high.
• Using a 2-inch round biscuit cutter, cut out 4 biscuits.
• Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
• 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.
• Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
• Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
• Halfway through baking process, rotate the pan for even browning.
• Serve warm with butter and jam.

CLINTON STREET BAKING COMPANY BISCUITS

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 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.