This time, I used buttermilk, which requires using a little baking soda. Keep the lard cold, or the dough gets harder to handle. It makes a very nice, easy to handle dough; and the biscuits were tender and light, but sturdy enough for toppings. They more than double in height if your oven is completely hot when you pop them in. If you must wait a little until it’s hot, put the biscuits in the fridge until ready to bake.
If you don’t twist your cutter or bench knife when you cut out the biscuits, they will rise high and light and get that characteristic “split” on the sides. It took me 7 minutes to make these, 11 minutes in the oven.
This recipe is from the Farm Journal Bread Cookbook. I wouldn’t change a thing.
"Never Fail” Lard Buttermilk Biscuits
1 tablespoon Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Salt
1/3 Cup Lard -- Cold
3/4 cup Buttermilk
- Sift dry ingredients together. Cut in lard until mixture resembles coarse meal or crumbs. Keep cold.
- Make a hollow in the flour-shortening mixture and stir in enough buttermilk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.
- Turn onto a lightly floured surface and knead with the heel of the hand 12-15 times. Roll 1/2" thick.
- Cut with a 2 1/4" cutter or a sharp bench knife; place close together on a baking sheet for soft sides, 1" apart for crusty sides on ungreased baking sheet. I use parchment paper.
- Bake in very hot oven (450°) for 10-12 minutes. Serve at once. If using self-rising flour, omit baking powder and salt.
Cost March 2010: 52¢ for the recipe or 5¢ each.
Per Serving (: 134 Calories; 6g Fat (41.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 342mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other