This recipe came from a Food and Wine feature called Dixie Deli, profiling Matt and Shelia Neal’s sweet little deli in Carrboro, North Carolina. There they make oversized buttermilk biscuit sandwiches with pastrami — and on Saturdays friends, farmers, and locals all line up to start their mornings. The turning method described below helps evenly distribute the butter, making these biscuits super flaky. I’ve added cheddar cheese, and I think any smattering of herbs would dress them up even further.
Adapted from Food and Wine
Preheat the oven to 475 F and position a rack in the upper third of the oven.
In a large bowl, whisk the 2 cups of flour with the salt, baking powder, and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles course meal. Using your fingers (or continuing to use the pastry blender), quickly incorporate the sliced butter, leaving large bits of coated butter (this makes them fluffy). Freeze the mixture until very cold, about 15 minutes.
Stir the buttermilk into the flour mixture until a raggy dough forms. Add the cheddar cheese and quickly incorporate with a fork or with your hands. Turn the dough out onto a well-floured surface and gather together into a casual ball. Press any loose bits of flour into the main ball of dough.
Roll into a 9 by 7 inch rectangle, about 3/4 thick. Fold the rectangle in thirds like a letter, then fold it in half to form a small package. Press or roll the dough into a 9 by 7 inch rectangle again. Repeat the folding process two more times. Using a 3 1/2 inch biscuit cutter, cut out 4 biscuits. Gather the scraps together and stamp out 2 more. Arrange them on a cookie sheet and brush the tops generously with the melted butter. Bake for 13-14 minutes, rotating halfway through, until the tops and bottoms are lightly golden.