- Servings: 10 biscuits
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- 2 cups all-purpose flour (or a 50/50 blend of all-purpose flour and whole wheat flour)
- 1 1/2 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons soft butter
- 2 tablespoons shortening (or you may substitute 2 tablespoon butter for shortening)
- 1 1/4 cup buttermilk
- 2 tablespoons melted butter
- 1 cup all-purpose flour
Preheat your oven to 475 degrees F.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda with a whisk.
With a pastry blender, or your hands, cut in the butter and shortening into the flour mixture until the butter/shortening is about the size of peas.
Add the buttermilk to the mixture and stir just until combined. Allow this to sit for 3 minutes.
In a separate bowl, place your additional 1 cup of flour. Using an ice cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit mixture into the flour. Gently toss the biscuit in the flour and scoop the biscuit up from the bottom with your fingers. Lightly shake off the excess flour. Place the biscuit in a greased 10-inch cast iron skillet or cake pan.
Continue with the other biscuits until you have about 10 biscuits. Pour the additional 2 tablespoons of melted butter over the biscuits. Bake for 16-18 minutes.