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

1 comment

Appears in Cook's Country October/November 2010

Desserts or Baked Goods

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

SERVESMakes 12 biscuits

TIME45 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

For our Light and Fluffy Biscuits with Fontina and Rosemary 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...

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