I adapted this recipe from Alton Brown's Southern Biscuits based on what I had in the fridge, but they came out so good it is my new go to recipe. I used coconut oil instead of shortening and kefir instead of buttermilk. You can get 12 small biscuits out of it, but my family prefers larger ones so I got only 6. We like them with a little chutney.
- Cook Time
- Prep Time
- 6-12 biscuits ServingsServings
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons coconut oil
- 1 cups plain kefir
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using a pastry cutter or two knives or even your fingers, cut the butter and coconut oil into the dry ingredients until the mixture is crumbly. Make a well in the center and pour in the kefir. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 minutes.