Pioneer Woman's Buttermilk Biscuits

I was craving a tried and true egg sandwich with some real biscuits, so I decided to make some of my own for the occasion. Of course they're made of wholesome wheat and sweet buttermilk, so there was simply no way of them turning badly. These are also fantastic with some butter and Vegemite, if you venture for an Aussie snack of sorts. And of course, biscuits are always best with tea!




Ingredients:
4 cups white-whole wheat, all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter



To Make:
1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.
3. With a fork, cut in the shortening and butter until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.
6. Cut rounds with a biscuit cutter, or with really anything round like a bowl, and place them on a baking sheet.
7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.


Enjoy!! :)