Crusty Buttermilk Biscuits

bread milk/cream side bake southern gourmet sugar conscious kidney friendly peanut free tree nut free soy free no sugar added

Scott Peacock

Makes about 15 biscuits

Source

Ingredients

5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)

1 tablespoon plus 1 teaspoon baking powder (preferably homemade; see recipe )

1 tablespoon kosher salt

1/2 cup cold lard

1 1/2 cups well-shaken cold buttermilk

3 tablespoons unsalted butter, melted

Method

Preheat oven to 500°F with rack in middle.

Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.

Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).

Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.