 | Buttermilk Biscuits with Flavored Compound Butter12 servings Adapted from Culinaria Magazine's Original Recipe |
| For the Buttermilk Biscuits: | |
| • | 2 1/4 cup cake flour |
| • | 1 tsp. baking powder |
| • | 1 tsp. salt |
| • | 1/3 cup vegetable shortening, chilled solid |
| • | 1/3 cup butter, chilled, cut into pieces |
| • | 1 cup buttermilk |
| For the Flavored Compound Butter: | |
| • | 2 1/2 tbsp. The Perfect Purée Puree, Concentrate or blend of your choice, thawed |
| • | 1 stick or 8 tbsp. butter, room temperature |
| Method for the Compound Butter: | |
| 1. | Place butter in a bowl. Use a fork to smash it. |
| 2. | Slowly drizzle 1 1/2 tbsp. puree of choice onto butter while folding butter with fork. |
| 3. | After fully incorporated, slowly drizzle remainder of puree onto butter while folding butter with fork until fully incorporated. |
| Method for the Buttermilk Biscuits: | |
| 1. | Preheat oven to 450°F. |
| 2. | Sift all dry ingredients together into a bowl. |
| 3. | Blend or cut the shortening and the butter into the flour until the mixture resembles cornmeal. The mixture can be rubbed lightly between the finger to incorporate the fat into the flour. |
| 4. | Stir in the buttermilk with a fork, lifting and combing until the dough is soft. |
| 5. | Gather the dough together and knead lightly on a floured surface until the dough is no longer sticky, dusting the surface with flour as needed. |
| 6. | Roll the dough 1/2 inch thick. |
| 7. | Dip a 2-inch biscuit cutter in flour and cut round of dough or 2×2 inch squares. Make the cuts close together to avoid rerolling the dough. It makes the biscuits tough. Avoid reusing scraps. |
| 8. | Place on heavy, greased baking sheet and bake for 15 minutes, until lightly brown. |
| 9. | Serve with side of flavored compound butter. |