Cut 2 1/2 inch rounds out of the dough with a biscuit cutter and place them on a prepared baking pan. Reroll the remaining scraps and cut again. Let the biscuits rise at room temperature until doubled in size, 10 to 30 minutes.
Reata’s Buttermilk Biscuits
3 1/2 cups flour
5 tsp baking powder
1 1/2 tsp baking soda
2 tbsp sugar
1 tsp salt
1 1/2 cups chopped pecans (optional)
1/2 cup shortening
1/4 cup unsalted butter
1 1/2 cups buttermilk
1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper, or lightly coat it with butter. Set aside.
3. Combine the flour, baking powder, soda, sugar, and salt in a large bowl. Add the pecans if you are using them. Blend the dry ingredients with a whisk.
4. Add the shortening and butter and work them in using a pastry cutter, fork, or your hands.
5. Pour in the buttermilk and mix the dough until most of the flour is absorbed.
6. Turn the dough out onto a lightly floured surface and knead it 4 to 6 times. You should have a stiff dough that is not sticky. Roll the dough to a thickness of 1 to 1 1/2 inches.
7. Cut 2 1/2 inch rounds out of the dough with a biscuit cutter and place them on the prepared pan. Reroll the remaining scraps and cut again. Let the biscuits rise at room temperature until doubled in size 10 to 30 minutes. The tops may be brushed with melted butter for a browner top.
8. Bake the biscuits in the oven for 12 to 15 minutes. Remove from oven and serve hot.
Yield: 16 biscuits