Buttermilk biscuits #4
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¼ | teaspoon | Baking soda |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 6 | tablespoons | Lard |
| ¾ | cup | Buttermilk |
Directions
From: Boyd Zenner <bz2v@...>
Date: 30 Oct 1994 20:49:54 -0500 Micah asked for a buttermilk biscuit recipe: this is the best one I've tried. It comes from Camille Glenn's _Heritage of Southern Cooking_.
Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute; wrap in foil or wax paper and refrigerate for at least 20 minutes.
Preheat the oven to 450 degrees. Roll out the dough ½ inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don't have one, a drinking glass of the desired diameter will work okay.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.
A variation she suggests that is very good for cocktail biscuits is to fold in ½ t dried rosemary, cut the biscuits small, and serve as ham (or smoked sausage) when baked.
P.S. If you are a real Southerner, you will *not* try to replace the lard with vegetable shortening. It's just not as good.
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