Buttermilk Biscuits
I have worked on making the best biscuits for years. This is adapted from one I found elsewhere.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
cbb
toasty
warm
delicious
breakfast
bread
supper
flour
american
easter
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter chilled and cubed
- 2 tbsp lard chilled and cubed
- 1 1/2 cup buttermilk (chilled)
- Carbohydrate 46.3770984455114 g
- Cholesterol 16.6800000113453 mg
- Fat 9.05356889875235 g
- Fiber 1.20961113362972 g
- Protein 6.4138250080676 g
- Saturated Fat 4.5042942261255 g
- Serving Size 1 1 Serving (173g)
- Sodium 8464.2463889719 mg
- Sugar 45.1674873118817 g
- Trans Fat 0.623753389486091 g
- Calories 276 calories
1. Preheat oven to 500° F and set oven rack to the center of the oven. 2. Combine dry ingredients in a food processor and pulse to blend. Add chilled Butter and Lard and pulse until the the mixture looks pebbly. 3. Remove from the food processor and put this mixture in a bowl and gently stir in the Buttermilk until just incorporated. 4. Turn onto a flour board and flour the top, and fold over, flour, pat, fold, flour until barely workable. 5. Cut biscuits and put them on a baking pan prepared with a baking sheet with the sides just kissing each other. 6. Put them in the oven, close the oven door, and turn the temperature down to 450° F. Bake for 10-12 minutes.
