Best Buttermilk Biscuits

Hello again!

Around here, we usually keep breakfasts pretty simple. Bacon and eggs, eggs and bacon, that sort of thing. Sometimes, for variety, we add cottage cheese, veggies, or fruit to the menu.

And then, other times, we feel like splurging a bit. Usually in those cases, our minds (Tim’s for sure!) turn to biscuits.

Finding the perfect recipe was a bit of a journey. Especially since we started with store-bought biscuits out of a can. I still shudder sometimes to think of it.

This recipe is not original to me. I found it online at bakerbettie.com

The enjoyment we get from eating these flaky rounds of yummyness is ours, though. They are amazing with butter and honey or jam, with Tim’s delicious sausage gravy, or as breakfast sandwiches. Or even reheated with a little butter.

OLD FASHIONED LARD BISCUITS

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Ingredients

• 2 c Flour
• 1 T Baking Powder
• 1/4 t Baking Soda
• 1 1/4 t Salt
• 6 T Leaf Lard, cold *
• 1 c Buttermilk, cold

Instructions

Preheat oven to 450 degrees and make sure an oven rack is in the center of the oven.

Grease a cake pan or cookie sheet or line with parchment paper or a silicone baking mat, if desired. I never grease my pan for biscuits and they seldom stick more than a little bit. If you use a cookie sheet, make sure it has a rim to keep any melted lard from running off.

Keep lard and buttermilk in the refrigerator until needed.

In a large mixing bowl, combine the dry ingredients and whisk. *

Add in the cold lard and cut into the flour mixture using a pastry blender or fork. You want the lard to be mostly in pea-sized pieces with a few larger.

Add the cold buttermilk and stir with a spoon or spatula until just combined. This will not take long and you don’t want to overmix as the biscuits will be tough. The batter/dough will be pretty wet and sticky.

Turn the mixture out onto a floured table or countertop. Dust flour over the top. With floured hands, bring the dough into one mass.

Pat the dough out and then fold in half. Turn 90 degrees and pat out again. Repeat this 5-6 times. The folds help the biscuits end up flakier.

Press the layered dough out until it’s about an inch thick and use a round cutter that has been dipped in flour to cut the biscuits. Press straight down with the cutter and do not twist. Pat the scraps back together and cut again. Or you can pat the dough into a rectangle and use a sharp knife to divide into 8 biscuits.

Place the biscuits in the prepared pan, making sure the edges are touching to help the biscuits rise.

Bake for 13-15 minutes until golden brown. Do not open the door for at least the first half of the bake time. Keeping the steam trapped inside the oven helps with the rise.

Let cool, if possible, and then enjoy however you choose.

Notes

* I have substituted butter, tallow, and bacon grease for the lard with no problems. You just want it cold when it goes in.

*I make mine in my stand mixer and it works just great. Just don’t overmix.