33 minutes
A Southern classic, these buttermilk biscuits are flaky, tender, and perfect with a pat of butter or drizzle of honey.
All Purpose Flour, sifted
cups
Salt, scant
teaspoons
teaspoons
Royal Baking Powder
teaspoons
cups
cups
1. Preheat Oven and Mix Dry Ingredients
Begin by preheating your oven to 450 degrees Fahrenheit. Sift together all-purpose flour, salt, baking soda, and Royal Baking Powder in a large bowl.
2. Work in the Lard
Work the lard into the sifted ingredients using a pastry blender or fingertips until the mixture resembles cornmeal.
3. Add Buttermilk
Pour in the buttermilk and stir briskly into the dry mix until a stiff dough forms.
4. Knead and Roll Dough
Turn the dough out onto a floured surface, knead for about a minute, and then gently roll it out to a half-inch thickness.
5. Cut and Bake
Pierce the dough with a fork, cut out biscuits using a biscuit cutter, place them on a cookie sheet, and bake in the preheated oven for 13 minutes until lightly browned on top.
6. Cool Biscuits
Remove the biscuits from the oven and allow them to rest on the cookie sheet for a few minutes before serving.
Start with very cold butter, potentially freezing it for a few minutes before use. Cold buttermilk should be used right out of the fridge to prevent the butter from melting prematurely.
Use the spoon-and-level method for accuracy, avoiding dense biscuits from too much flour.
Gently mix until the dough just comes together without overworking it to avoid developing too much gluten.
Press straight down without twisting to prevent sealing the edges and inhibiting the rise.
Grate the butter for even distribution throughout the dough, which helps create uniform steam and flaky layers.
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