Crusty Buttermilk Biscuits
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
44
Sourness
27
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 cup
Lard (cold)1.5 cups
Buttermilk (well-shaken cold)3 tbsps
Unsalted Butter (melted)Directions:
1
Preheat oven to 500°F with rack in middle
2
Sift together flour, baking powder, and salt into a large bowl
3
Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps
4
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky)
5
Turn dough out onto a floured surface and knead 8 to 10 times
6
Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch
7
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter)
8
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes
9
Brush tops with melted butter and serve warm or at room temperature
10
Preheat oven to 500°F with rack in middle
11
Sift together flour, baking powder, and salt into a large bowl
12
Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps
13
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky)
14
Turn dough out onto a floured surface and knead 8 to 10 times
15
Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch
16
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter)
17
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes
18
Brush tops with melted butter and serve warm or at room temperature