Light and Fluffy Biscuits with Fontina and Rosemary

Name: Light and Fluffy Biscuits with Fontina and Rosemary
Yield: Makes 12 biscuits
Ingredients: 8 tablespoons (1 stick), unsalted butter; 4 tablespoons, vegetable shortening; 3 cups (15 ounces/425 grams), all-purpose flour; 1 tablespoon, sugar; 1 tablespoon, baking powder; 1 teaspoon, salt; 1/2 teaspoon, baking soda; 2 ounces (57 grams), fontina cheese, shredded (½ cup); 1/2 teaspoon, minced fresh rosemary; 1 1/4 cups, buttermilk

Desserts or Baked Goods

Appears in Cook's Country October/November 2010

Lumpy, leaden, lopsided, squat, flat, doughy--nobody wants to make biscuits like that.

SERVES Makes 12 biscuits

TIME 45 minutes, plus 30 minutes chilling

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