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Buttermilk Biscuits

Biscuits may be one of the greatest creations of all-time. The secret is having a light hand when mixing them.  And use your hands! It’s the quickest and easiest way (as well as best way) to make ’em!

Add a bit of sugar and they become shortcakes for strawberries or peaches. Add some cheese or herbs and they’re transformed yet, again!

I’ve done a lot of baking in my time and really believe that sifting the flour a couple of times is one of the best ways to ensure a light product.

  • 2 cups sifted flour
  • 2 tsp. baking powder
  • 4 tablespoons lard (or half lard, half butter)
  • 1/2 tsp. salt
  • about 3/4 cup buttermilk

Preheat oven to 400°.

Sift flour, add baking powder and salt, and sift again. Rub the lard and butter into the flour. (You want little pieces of lard and/or butter coated with the flour. This is what makes them flaky.) Add milk gradually, stirring until soft dough is formed.

Turn out on slightly floured board and lightly knead for about 30 seconds. Roll 1/2 inch thick and cut with a 2-inch floured biscuit cutter. (A clean tuna can with lid and bottom cut off works great!) Bake on ungreased cookie sheet for 12-15 minutes.

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