How to Make Biscuits
The Mission: DIY Oversize Breakfast Biscuits
Matt Neal serves these breakfast biscuits with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.
1of14
In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda.
2of14
3of14
Continue cutting in the shortening until the mixture resembles coarse meal.
4of14
5of14
Continue rubbing in the butter until large flakes of coated butter have formed. Then freeze the mixture until very cold.
6of14
Remove the mixture from the freezer. Stir in the buttermilk until a raggy dough forms.
7of14
Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick.
8of14
9of14
Then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more.
10of14
Roll the dough out one more time to a 9-by-7-inch rectangle. Then, using a 3 1/2-inch round cutter, stamp out 4 biscuits.
11of14
12of14
Arrange the biscuits on a large baking sheet and brush the tops with the melted butter.
13of14
Bake until the tops and bottoms are golden and the biscuits are cooked through. Serve with strawberry jam.