Lunchbreak: LQ Chicken Shack chef Charlie McKenna makes buttermilk biscuits

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Chef Charlie McKenna

LQ Chicken Shack
1856 W. North Avenue
(773) 772-5500

Buttermilk Biscuits

600 grams White Lily all-purpose flour (about 2 1/2 cups)
35 grams baking powder (about 7 teaspoons)
4 grams baking soda (just under 1 teaspoon)
10 grams salt  (2 teaspoons)
120 grams butter  (8 Tablespoons)
120 grams shortening  (8 Tablespoons)
1 1/2 cups whole milk buttermilk

Sift all dry ingredients together. Cut in butter and shortening. Add buttermilk and mix until dough comes together. Press out dough and cut. Place in a pan that the biscuits touch each other and the sides of the pan.  Bake at 425 degrees for 15-20 minutes until biscuits are golden brown on top.

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