Makes 25 to 30 (2") biscuits


  • 3¾ cups all-purpose flour, plus more for dusting
  • ¼ cup truffle flour, such as Sabatino Tartufi white truffle flour
  • 2 Tbsp. baking powder
  • 1½ tsp. kosher salt
  • ½ tsp. baking soda
  • 4 Tbsp. unsalted butter, cold, cut into small cubes
  • 4 Tbsp. vegetable shortening
  • 2 cups buttermilk


    Active time: 45 minutes
    Total time: 2¾ hours

    In a large bowl, stir together both flours, baking powder, salt, and baking soda. Using your fingertips, rub in butter and shortening until mixture resembles coarse crumbs. Add buttermilk and use a fork to stir just until a sticky dough forms. Using floured hands, transfer to a parchment paper–lined baking sheet and gently press into a 1"-thick (8" x 10") rectangle. Cover with plastic wrap and chill 2 hours.

    Preheat oven to 425°. Transfer dough to a flour-dusted work surface. (For ease, simply invert the dough and remove the paper.) Using a 2" round cookie or biscuit cutter, cut out biscuits and transfer to a large baking sheet, arranging them so they just touch. For the best height, dip the cutter in flour before each cut and press straight down and up instead of twisting. Reform the scraps to make more biscuits if you’d like. Bake until golden brown and puffed, 16 to 18 minutes.


    Next Story