Come on in! Join Pinterest only takes like a second or so.

Visit Site
Haley McDonald
Haley McDonald • 2 years ago

Ingredients 2 cups  + 1/4 cup King Arthur All-Purpose Flour – divided use 1 Tablespoon  Baking Powder ½ teaspoon  Baking Soda 1 Tablespoon  Granulated Sugar 1 teaspoon  Kosher Salt (I do not use iodized salt) 2 Tablespoons  Unsalted Butter (chilled and cubed) 2 Tablespoons  Lard or Bacon Fat (chilled and cubed) 1 cup  Buttermilk (chilled) Method Preheat oven to 500° F  and set oven rack to the center of the oven. Prepare a baking sheet with silicon mat, parchment or non-stick spray. Reserving 1/4cup of flour for later use, combine 2 cups of flour and the remaining dry ingredients in a food processor and pulse to blend.  Add chilled butter and lard and pulse just until the the mixture looks pebbly – do not overmix. Pour into a large bowl and using a fork gently stir in the Buttermilk just until incorporated.  The dough will be very wet and sticky at this point. If the dough is too much like pancake batter, add the remaining 1/4 cup flour.  You may not need to do this. Turn onto a generously floured board and generously flour the top, and fold over.  Flour again, pat out flat, fold again, flour again and keep repeating until the dough is workable but still a little tacky.  This should take about 5-10 folds.  Try not to add too much flour, as that will toughen the biscuits, and do not knead the dough, which also will toughen the biscuits.  Simply fold and pat out flat.  The final pat before cutting should leave your biscuit dough about 1/2″ thick. Cut biscuits using a floured biscuit cutter or the floured rim of a drinking glass and place them on the baking sheet with the sides of the biscuits just kissing each other. Put the baking sheet in the oven, close the oven door, and turn the temperature down to 450° F.  Bake for 14-16 minutes, rotating the baking sheet half way thru the baking time.  Remove from oven and serve immediately.

Related Pins:

Light and Fluffy Buttermilk Biscuits

What You Need Ingredients 2 cups all purpose flour 2 1/2 teaspoons sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 1/2 cups heavy cream (divided) Equipment Parchment Paper 8"x8" Metal Pan Parchment Paper Instructions 1. Prep & Preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8"x8" pan. Preheat oven to 425°F degrees. 2. Mix Dry Ingredients: In a medium bowl, mix together dry ingredients and stir with a whisk to combine. 3. Add Cream: Stir in all but 1/4 cup cream. Dump onto floured work surface and add remaining cream to the dry bits left in the bowl, scrape out and add to dough already on counter. Knead briefly (30 seconds) until dough comes together. 4. Form Dough: Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally (see picture above). 5. Bake: Place in oven on middle rack for 15-18 minutes until golden. Additional Notes This recipe comes together super quick and because of its cream base, has the ability to hold extra add-ins if you so desire. A cup of shredded cheddar or some chives are nice, but no matter what, this biscuit is prime for a good slathering of butter fresh out

buttermilk biscuits for the soul via Brownies for Dinner

Southern Living's Buttermilk Biscuits

How to Make the Best Buttermilk Biscuits from Scratch via Pinch My Salt