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Light and Fluffy Biscuits with Cheddar and Scallions

From

October/November 2010

For our Light and Fluffy Biscuits with Cheddar and Scallions recipe, we combined the dry ingredients with the butter and shortening in the food processor; otherwise, our warm hands melted the fat, resulting in greasy biscuits. Kneading was a necessary step to activate the gluten in the flour and helped the biscuits rise, but we took care not to overdo it; otherwise, we wound up with tough biscuits.

Makes 12 biscuits

If you don’t have buttermilk, there is no need to run to the store. Make a substitute by stirring 1 tablespoon plus 3/4 teaspoon lemon juice or white vinegar into 1¼ cups milk. Let the mixture stand at room temperature for 10 minutes until thickened.

Ingredients

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