Ingredients
2/3
cup chilled buttermilk
2
1/2 cups unbleached all purpose flour
1/2
cup solid vegetable shortening, chilled, cut into small pieces
7
tbsp unsalted butter, chilled, cut into small pieces
Directions
1.
Preheat oven to 400°F. Whisk buttermilk, egg and dill in small bowl to blend. Whisk flour and next 3 ingredients in large bowl to blend. Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal. Add buttermilk mixture and stir just until moist dough forms.
2.
Using floured hands, gently knead dough on well-floured work surface until dough just holds together. Pat out dough to 9x6-inch rectangle (about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead. Cover and refrigerate.)
3.
Bake biscuits until puffed and golden brown, about 12 minutes.
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