BUTTERMILK PASTRY

Ingredients

• 2 1/2 cups (625 mL) flour
• 4 tsp (20 mL) sugar
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) butter, chilled and cubed
• 1/4 cup (50 mL) shortening, chilled and cubed
• 3/4 cup (175 mL) buttermilk

Directions

1. Combine flour, sugar and salt in a bowl. Cut in half of butter and half of shortening with a pastry blender until mixture resembles coarse meal. Cut in remaining butter and shortening until pieces are pea-size. Pour buttermilk over flour mixture; mix lightly with a fork just until dough starts to hold together. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 30 minutes before rolling out.