Preheat the oven to 425°F. Coat cookie sheet with non-stick cooking spray.
While the oven preheats add flour, baking powder, baking soda and salt in a stand mixer fitted with a paddle attachment. Add the Crisco and mix for 30 seconds to 1 minute on speed 2/4 until mixture resembles coarse crumbs. While mixer is still running, pour in the buttermilk and mix until a soft dough forms. It needs to pull away from sides of bowl.
Place the dough on a lightly floured surface and sprinkle additional flour on top of the dough (and flour on your hands so the dough doesn't stick to your hands). Pat with flour and roll out to 1/2-inch thickness.
Using a biscuit cutter or a cup, flour the rim and and cut biscuit dough. Place the biscuits 2-inches apart on the cookie sheet.
Bake for 10 minutes, then remove the biscuits from the oven and brush with with melted butter. Bake for an additional 2-4 minutes until golden and cooked through.
- Do not overwork - this is key with mostly everything. You want to get the dough just incorporated so your biscuits don't turn out like hockey pucks.
- Crisco vs Butter - I was never successful at making fluffy mouthwatering biscuits using butter. I found Crisco worked best. I also found that you need to cube it to help it form into pea-size floured pieces. Just like the photo above.
- Mise En Place - Once you are ready to start rolling dough it's extremely helpful to have everything around you prepped. This includes having the oven preheated. Your hands will be very sticky and full of dough. It's best if you have your baking sheet out, the mat to roll biscuits on, and extra flour to dust on the dough. You do not want to let your dough rest at room temperature. You want it to stay as cold as possible to help with the rise in the hot oven.
Serving: 1g | Calories: 209kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 254mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Calcium: 111mg | Iron: 2mg