Ingredients
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4 tablespoons (½ stick) cold Unsalted Butter
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2 tablespoons cold Shortening
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2 cups all-purpose Flour
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2½ teaspoons Baking Powder
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1 teaspoon Sugar
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¾ teaspoon Kosher Salt
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½ teaspoon Baking Soda
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¾ cup chilled Buttermilk
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Heavy Cream
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8 ounces thinly sliced country Ham
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Hot Pepper
Directions
Steps
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1
Done
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Preheat the oven to 450°F. Line a baking sheet with parchment. Put the butter and shortening in a small bowl and freeze while you prepare the dry ingredients. |
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2
Done
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In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. Pulse a few times, just to combine. Scatter the cold butter and shortening pieces on top of the flour and pulse the food processor in short bursts until you have pea-size pieces. Pour the buttermilk over the top and pulse two or three times, just to make a shaggy dough. Don’t overprocess. |
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3
Done
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Dump the dough onto a floured work surface and knead once or twice. Pat or roll into a ½-inch-thick square. Dip a 2-inch-round cutter in flour and cut as closely together as possible to get 12 to 14 biscuits. Arrange on the baking sheet without touching. Lightly brush with the cream. Bake until puffed and golden brown all over, until the bottoms are golden, too, 8 to 9 minutes. Remove to a wire cooling rack. |
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4
Done
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Split the warm biscuits and serve with the ham and a dollop of pepper jelly. |
