June 07, 2017 Comments
- 30 minutes
- 10 minutes
- 8 biscuits
A classic comfort food, these divine buttermilk biscuits will melt in your mouth and leave you reaching for another!
Combine flour with salt and baking powder and mix well with a pastry blender.
Slice off the frozen lard and cut it into the flour mix with the pastry blender. Don’t overdo the mixing – that’s the #1 cause of “tough” biscuits.
Slice off the butter and cut this lightly into the mixture; it should be coarse, with lumps of lard and butter.
With a large spoon, gently stir in the buttermilk. You may need a little more or less than ¾ cup – depends on how thick your buttermilk is. You want a moist but not wet consistency to the biscuit dough. Do not overmix this – it should be just barely blended.
Turn the biscuit dough out onto a floured board or counter and set the oven to 425° to pre-heat. Dust the dough and your hands and gently coax the dough into a round shape a little thicker than one inch.
Tuck the rough edges under so the round of dough is smooth.
Cut out biscuits with a biscuit cutter or a small glass. Take care to push straight down to cut the biscuits – if you twist the glass the biscuits won’t rise as high.
Arrange the cut-out biscuits on an ungreased sheet or pan – they’ll rise better if they’re tucked in snugly or at least touching in the pan.
Set the pan in the middle of the oven and turn heat down to 400° or just a bit more. Bake 10-12 minutes or till the bottoms of the biscuits are light golden brown.
Serve with butter and enjoy!
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