Southern Biscuits

Total Time:
32 min
Prep:
15 min
Cook:
17 min

Yield:
12 or more biscuits

Ingredients
  • 12 ounces of White Lily flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 3 ounces of chilled lard
  • 3/4 cup buttermilk, 1/4 cup more if necessary
  • Flour
Directions
  • Weigh out 12 ounces of flour and put it in a sifter. Add the baking soda, cream of tartar and salt. Sift all into a bowl. Weigh out 3 ounces of chilled lard and break it into 1- inch chunks. Cut the lard into the flour with 2 knives or a pastry cutter. Fold in the buttermilk in 3 parts. ( Use 1/4 cup more buttermilk if necessary.) Only fold in the buttermilk until it's just blended. Work lightly.

  • Lightly dust the table with flour. (Use as little flour as possible) Work the dough with fingertips only until it just holds together. Roll out dough 1/2-inch thick. Dip biscuit cutter in flour and punch out 12 biscuits.

  • Don't use a glass to punch out the biscuits and don't twist the cutter. You need a clean cut that doesn't compress the dough so the biscuits will rise easily.

  • You can stack scraps and roll them out in order to cut more biscuits. Put biscuits on ungreased baking sheet.

  • Put the biscuits close together but not touching. If they're too close, the edges won't cook and the biscuits will have a cakey texture - too far apart and they'll brown too soon and be raw in the middle.

  • Bake at 450 degrees. Until tops are golden brown, about 15 to 17 minutes.


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