Buttermilk Biscuits

April 23rd, 2011 § 0 comments § permalink

Makes approximately 30


2¼ cups sifted cake flour, or 2 cups sifted all purpose flour, plus more for your work surface and hands
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
4 teaspoons cold unsalted butter, cut into several pieces
2 tablespoons cold lard or vegetable shortening, cut into several pieces
¾ cup cold whole or low-fat buttermilk (preferably whole)


Preheat oven to 400°F.

In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses. (If you don’t have a food processor, cut the fat into the dry ingredients in a bowl by mashing with a fork, or a pastry blender; it will take about 3 minutes).

Transfer the mixture back to the bowl, pour the buttermilk over it, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat into a rectangle about 6 by 10 inches and 1 inch thick. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat it into a 6 by 10 rectangle, and fold it upon itself in thirds again. Repeat one more time, and then pat the dough into a 6 by 10 rectangle about 1 inch thick.

Using a floured 2-inch biscuit cutter (or an upside-down shot glass), cut the biscuits from the dough (DO NOT TWIST THE CUTTER!). Cut the biscuits with a straight up-and-down motion; twisting will reduce the biscuit’s ability to rise. Place them about 1½ inches apart on an ungreased baking sheet. Bake for 15 to 20 minutes, until the tops just begin to brown.
Serve warm.

Recipe from “The Lee Bros. Southern Cookbook”

Where Am I?

You are currently browsing entries tagged with vegetable shortening at Recipes.