- 2 cups unbleached all-purpose flour, plus more for rolling
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3 tbsp vegetable shortening or lard, chilled and cut into small chunks (note: I didn't have lard/shortening, so I used 5 tablespoons of butter in total - what it calls for below, and as a substitute for lard)
- 2 tbsp unsalted butter, chilled and cut into small chunks
- 3/4 cup buttermilk (note: I didn't have buttermilk, so added about 1 tbsp white vinegar to whipping cream and let it sit for about 10 minutes. Lemon will also work. Also, I found the dough to be a little too dry so I added a touch more buttermilk until the dough held together better - but it should not be wet)
- 3/4 cup grated gruyere (any other cheese like sharp cheddar, parmesan or Beemster would work)
- 1 tsp fresh chopped thyme (or whatever herbs you like)
- 1 tsp fresh chopped rosemary
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- Sift the flour, baking powder, salt and baking soda into a large bowl. Add the butter, lard (if you're using it), cheese and herbs. Mix with knives or your fingers until it's a coarse meal. You don't want to over-work it as you want the butter/lard to remain as cold as possible.
- Add the buttermilk and mix gently with a wooden spoon or your hands. Again, you don't want to over-mix ... a shaggy dough is what you're after. It was at this point I added a little more buttermilk as the mixture wasn't holding together well (I had lots of dry flour). Up to you if you need it.
- Turn the dough out onto a floured surface. Knead it gently until it just holds together - about 8 kneads. Roll out to 3/4" thick. Cover with plastic wrap and put in the fridge for 20 minutes.
- Cut the dough into squares or use a circular cutter - whatever shape you want. Hell, make cock and balls with it for all I care. You just want uniformly thick biscuits.
- Place on the cookie sheet about 1/2" apart. Bake for about 10-12 minutes, or until golden brown and just cooked through. Serve and enjoy! And don't forget ... butter makes everything taste better :)