Recipe courtesy of David Rosengarten
Southern Biscuits
- Yield: 12 or more biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 135
- Total: 32 min
- Prep: 15 min
- Cook: 17 min
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.