Buttermilk Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The amounts are roughly estimated because Aunt Mattie just let me watch her. She didn't measure exactly.
Makes 6 to 8 biscuits - preheat oven to 450
2 cups flour (plus some for dusting work surface and hands)
1 TBSP baking powder (unless you have self rising flour).
1 1/4 tsp salt
6 TBSP lard (very cold)
Approx 1 cup of buttermilk. If you don't have it you can make it by putting 1 tsp lemon juice or 1 tsp white vinegar into regular milk. Let it set about 5 minutes. Make sure it is very cold.
melted butter if desired for brushing top
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Directions: |
Directions:Mix all dry ingredients in a large bowl. Make a hole in the ingredients with your fist.
Place the cold lard into the hole. Cut it in to the dry ingredients. You may use a fork or a pastry cutter (or your fingers). It needs to be the consistency of corn meal (coarse crumbles).
Ad the cold buttermilk and stir till mixed. Do not stir much. About 5 or 6 turns. It will be very wet and sticky. Stirring too much will make them tough.
Put the dough on a floured flat surface. Flour your hands and the top of the dough. Pat the dough until about 1 inch thick (do not use rolling pin). Then fold the dough over in half and the half again. Pat out again to 1 inch thick.. Do this about 5 or 6 times. Then flatten to 1 Inch thickness. Flour a biscuit cutter or glass (about 2 1/2 to 3 inches in diameter). Cut your biscuits. Re flatten the scraps and cut again.
Place in cake pan to baking pan close together. Bake in 450 degree oven for 12 to 15 minutes or till golden brown.. Brush with melted butter when finished. |
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