Buttermilk biscuitsFrom bondc 7 years ago
How to make it
- Preheat oven to 375.
- About the flour. Pastry flour is ideal, but it’s hard to find. Half cake and half all-purpose will do well; just all-purpose is fine.
- Mix the flour, salt, baking powder and soda in a bowl. There is no point in sifting, but you may, if you like. Add the lard or butter, then cut in. Most pastry blenders are cheap wire that only works if the fat is far too soft, so either find a good one (good luck with that), use a fork, or best, use your hand.
- When mixture looks like coarse cornmeal, dump the buttermilk in all at once, and stir just until it holds together.
- Dump on a floured counter, and lightly flour the top. This should be handled as little as possible. Do NOT knead. Do NOT use a rolling pin. Pat the dough out about an inch thick. Cut with a biscuit cutter, and place biscuits on a baking pan. You may quickly and gently push the remaining dough together and pat it out, then cut more biscuits, but you may only do this once (do it a second time, and the biscuits will be nasty).
- Bake 20-25 minutes. Eat with butter and sorghum (if you can find it — I had no idea sorghum was “regional” until we moved here), or sausage gravy.
The Cookbondc State College, PA
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