I hope you all had a wonderful Christmas. We took a few extra days off from the restaurant this past weekend and boy did I appreciate that time off. Rain makes me want to get in the kitchen and bake. I have no idea why, but it always has. This past Monday morning was no different, waking up to more rain in the forecast had me hankering for a warm biscuit straight from the oven. I don’t believe there is any breakfast more comforting than a homemade golden buttermilk biscuit. Do you?
The recipe I have to share is of course very simple. I think the best ones are. I encourage you to seek out lard and use that in your biscuit making. Butter will work in a pinch, but you don’t get the same flavor and airiness you will with lard. Also, be sure not to over-knead your biscuit dough. It took me years to learn this and resulted in many biscuits that resembled hockey pucks in texture. If you give this recipe a try leave me a comment and let me know how your biscuits turned out. Happy baking friends!
Buttermilk Biscuits
2 Cups All Purpose Flour
1 tsp. Salt
1 Tablespoon Baking Powder
1/3 Cup Lard (Butter can be substituted)
¾ to 1 Cup Buttermilk
Preheat oven to 450 Degrees.
In a medium size mixing bowl whisk together the flour, salt, and baking powder. Using a pastry blender or fork cut in lard until mixture resembles a coarse meal. The lard pieces will be just a bit smaller than peas.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir dough just until it comes together in the bowl.
Turn out onto a lightly floured surface and knead 3 to 5 times, just until the dough sticks together. Do not over-knead.
Roll dough out approximately ½ inch thick and cut with biscuit cutter or small glass. When cutting the biscuits be sure not to turn the cutter or glass. You want to lift the cutter away without turning. This will ensure that your biscuits rise well.
Place cut biscuits on a parchment lined baking pan. Bake in 450 degree oven for 12 to 14 minutes.
Enjoy with a pat of butter and your favorite jam!
