A former student of mine had asked for the best biscuit and scone recipes I had. I always comply with requests like this. I would suggest you do the same. The more you share, the more you get back. Both of these formulas employ the cut-in method. Remember, you will keep all of your ingredients cold until you are ready to mix the dough. I would rest the dough of both of them in the refrigerator for at least an hour for full hydration and keeping the dough cold. They also work great overnight. Most books say you need to bake these right away. I have found they work great the next day too.
Buttermilk Biscuits
15 oz all-purpose flour
1 t salt
½ oz sugar
2 T baking powder
5 ½ oz shortening and/or butter
8 ½ oz buttermilk
Cut-In Method
Bake at 350*F convection until golden brown.
Dried Fruit Scones
1 c pastry flour
¾ c bread flour
1 1/3 c oatmeal
1 ½ t baking powder
¾ t salt
1/3 c sugar
6 oz butter
½ c buttermilk
6oz dried fruit of your choice
Cut-In Method
Bake at 350*F convection until golden brown.
Well, there you have it. I like a cream or egg wash on the biscuits and scones but you can go without if you like. Let me know how they come out! Have fun!