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BISCUITS, SCONES, MUFFINS & QUICK BREADS

mixture has small, pea-sized chunks of shortening throughout. Stir in the buttermilk until a dough begins to form. Turn the dough out onto a floured work surface and knead gently until the dough comes together completely, being careful not to overwork it.

Using a rolling pin, roll the dough into a long rectangle, and then fold it into thirds. Roll it out into a rectangle again, about 3⁄4 inch thick, straightening the edges. Using a large knife, cut into 16 even pieces. Place the dough onto the baking sheets, spacing them evenly. Chill the biscuits in the refrigerator for 20 minutes to rest the dough. While the dough is chilling, preheat the oven to 400°F.

Brush the tops of the biscuits generously with the melted butter and bake until risen and just golden on top, 13 to 15 minutes. Enjoy warm.