Light and Fluffy Buttermilk Biscuits

1. Preheat Oven

Preheat your oven to 450°F, positioning the oven rack in the middle to ensure even baking. Line a rimmed baking sheet with parchment paper.

2. Mix Dry Ingredients

In a food processor, combine the flour, sugar, baking powder, salt, and baking soda. Pulse about five times until the dry ingredients are well mixed.

3. Add Butter and Shortening

Add the chilled butter and shortening to the food processor. Pulse the mixture around fifteen times until it resembles coarse meal.

4. Combine with Buttermilk

Transfer the mixture to a large bowl and stir in the buttermilk until just combined. Be careful not to overmix.

5. Knead Dough

Turn the dough onto a lightly floured counter and knead it gently eight to ten times until it comes together.

6. Roll and Cut Dough

Using a rolling pin, roll the dough into a 9-inch circle that is about 0.75 inch thick. Dip a 2.5-inch biscuit cutter in flour before cutting out rounds of dough. Arrange the biscuits upside down on the prepared baking sheet.

7. Gather and Cut Remaining Dough

Gather the dough scraps, pat them into another circle, and cut out more rounds until you’ve used all the dough.

8. Bake Biscuits

Place the baking sheet in the oven and bake for about five minutes. Then, rotate the baking sheet and reduce the oven temperature to 400°F. Continue baking for another 10 to 12 minutes until the biscuits are golden brown and risen.

9. Cool Biscuits

Once baked, transfer the biscuits to a wire rack to cool for about five minutes.

10. Make Ahead Option

To make these biscuits ahead of time, place the cut rounds on a baking sheet, cover them with plastic wrap, and store them in the refrigerator for up to one day. When ready to bake, preheat the oven to 450°F and proceed with the baking instructions.