I finally got the courage to make biscuits. I know, why should I be afraid of the little, harmless biscuit? Think about it – if you don’t get it right, you have created the best home-made hockey puck. As you can guess, this has been my history. Well, not anymore! I found a recipe that makes an easy, almost foolproof biscuit! Check it out!
What you’ll need:
Kitchen scale – no sweat if you don’t have one
Biscuit cutter – notice I didn’t have one. That’s what the Flintstone’s jelly jar is for…
Bowl and cookie sheet/sheet pan
Ingredients:
12 ounces (1 ½ cup) all-purpose flour plus a ½ cup for dusting
4 teaspoons of baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
2 ounces (4 tablespoons) leaf lard, chilled (yup, more on that in a minute)
2 tablespoons unsalted butter, chilled
1 cup low-fat buttermilk
Leaf lard is a very delicate pork lard. It has super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is considered the highest grade of lard. I got mine on Amazon……
Preheat the oven to 450 degrees. In a large bowl, sift together the dry ingredients. Working fast so that the fat doesn’t melt, use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
Make a well in the center of the dry and lard mixture and pour in the buttermilk. Stir until dough begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured surface.
Dust the dough with flour and flour your hands. Gently fold the dough over itself eight times, turning one-quarter turn between each fold. Press the dough into a one-inch thick round. Flour your Flintstone’s jelly jar or biscuit cutter, and cut out the biscuits, being sure to press straight down through the dough without twisting. Keep flouring your cutter between cuts.
Center the biscuits on an ungreased cookie sheet or sheet pan, close together (aka shoulder to shoulder) so that they touch. Reform the scrape dough, again working the dough as little as possible, and continue cutting.
Place biscuits in the oven and back for ten minutes. Rotate the pan around (front to back) and continue baking until they are fluffy and lightly golden on top, about ten to twelve minutes.
When they are done, put them in a bowl lined with a clean kitchen towel and covering them up to keep warm and preserve the steam. Serve with anything you want and eat them….!
Buttermilk Biscuits
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Loading...I finally got the courage to make biscuits. I know, why should I be afraid of the little, harmless biscuit? Think about it - if you don't get it right, you have created the best home-made hockey puck. As you can guess, this has been my history. Well, not anymore! I found a recipe that makes an easy, almost foolproof biscuit! Check it out!
Ingredients
- 12 ounces (1 ½ cup) all-purpose flour plus a ½ cup for dusting
- 4 teaspoons of baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 ounces (4 tablespoons) leaf lard, chilled (yup, more on that in a minute)
- 2 tablespoons unsalted butter, chilled
- 1 cup low-fat buttermilk
Instructions
Leaf lard is a very delicate pork lard. It has super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is considered the highest grade of lard. I got mine on Amazon……
Preheat the oven to 450 degrees. In a large bowl, sift together the dry ingredients. Working fast so that the fat doesn’t melt, use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
Make a well in the center of the dry and lard mixture and pour in the buttermilk. Stir until dough begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured surface.
Dust the dough with flour and flour your hands. Gently fold the dough over itself eight times, turning one-quarter turn between each fold. Press the dough into a one-inch thick round. Flour your Flintstone’s jelly jar or biscuit cutter, and cut out the biscuits, being sure to press straight down through the dough without twisting. Keep flouring your cutter between cuts.
Center the biscuits on an ungreased cookie sheet or sheet pan, close together (aka shoulder to shoulder) so that they touch. Reform the scrape dough, again working the dough as little as possible, and continue cutting.
Place biscuits in the oven and back for ten minutes. Rotate the pan around (front to back) and continue baking until they are fluffy and lightly golden on top, about ten to twelve minutes.
When they are done, put them in a bowl lined with a clean kitchen towel and covering them up to keep warm and preserve the steam. Serve with anything you want and eat them….!
1 Comment
jack aftel
October 29, 2020 at 9:06 amDelicious !