Buttermilk Biscuits

Name: Buttermilk Biscuits
Cuisine: American
Ingredients: 2 cups soft-wheat flour, such as White Lily, or 1¾ cups all-purpose flour plus 2 tablespoons cake flour; 2 cups soft-wheat flour, such as White Lily, or 1¾ cups all-purpose flour plus 2 tablespoons cake flour; 2 cups soft-wheat flour, such as White Lily, or 1¾ cups all-purpose flour plus 2 tablespoons cake flour; 2 cups soft-wheat flour, such as White Lily, or 1¾ cups all-purpose flour plus 2 tablespoons cake flour; 1½ tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; 3 tablespoons lard, well chilled; 2 tablespoons solid vegetable shortening, such as Crisco, well chilled; 1 cup buttermilk, well chilled

Preparation info

Makes about
Eight
3 inch or Twelve to Fourteen 2-inch Biscuits

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In contrast to so many commercial versions, a superior biscuit should be a sky-high puff of dough as light as a cumulus cloud. These beauties achieve that ethereal texture and taste, while soaking up barbecue juices with the best of the white breads. If you just can’t abide the idea of lard, replace it with butter, but know that you are messing with tradition, texture, and taste.

Ingredients

Americas
United States
Bread

Ingredients

Method