Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1 tbsp (12g) instant yeast
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (6g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 2 tbsp (28g) vegetable shortening
  • 3/4 cup (180ml) warm buttermilk
  • 1 large egg white, beaten until frothy
  • 2 tbsp (28g) melted butter
  • 1 pinch flaky sea salt

Instructions:

  1. Whisk together the all-purpose flour, granulated sugar, instant yeast, baking powder, baking soda, and salt in a large mixing bowl.
  2. Cut in the chilled cubed butter and vegetable shortening using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  3. Stir in the warm buttermilk and frothy egg white until a shaggy dough forms, taking care not to overmix.
  4. Turn the dough onto a lightly floured surface and gently pat it down to a 1-inch thickness.
  5. Using a 2.5-inch biscuit cutter, press straight down without twisting to cut the biscuits.
  6. Arrange the biscuits on a prepared cast iron skillet or baking sheet so they are just barely touching.
  7. Bake in a preheated oven at 400°F (200°C) for 12–15 minutes until the tops are pale mahogany-gold.
  8. Brush the tops with melted butter and add a pinch of flaky sea salt immediately after removing from the oven.