Dec 23 2008
These biscuits will warm you up on a cold wintry day – done in just 20 minutes from start to finish!
The other day I wanted to make biscuits…I had all the ingredients, but when I pulled out the butter I gasped – there wasn’t enough! What was I going to do. I searched my refrigerator for a substitute – no margarine, no hiding butter – then I came across the lard I had hiding in the back of my fridge.
I do have to say that while I thought that the last recipe of biscuits were the best I’d ever made, I’m going to have to recant that statement and put the best-ever label on these babies. These are perfect in flavor and in texture. You will never want to go to KFC again to get these of pop some out of a refrigerator can – these are so easy it is a sin to not make them homemade.
And, for those of you who don’t readily keep buttermilk around the house to make these spontaneously, you can easily substitute with equal amounts of milk and 1 teaspoon of white vinegar.
Without further adieu:
2 Cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Fructose (or sugar)
90 grams cold Butter (room temperature butter will work as well,but the texture will not be as nice)
35 grams cold Lard (don’t substitute with vegetable shortening – use real pork lard or substitute with more cold butter)
3/4 Cup Buttermilk (can substitute with milk plus 1 teaspoon white vinegar)
Preheat oven to 235°C (450°F).
Hand whisk all dry ingredients together in a bowl until well combined. Add the butter and lard in smaller chunks and cut together with a fork or pastry cutter until there are just tiny little sand-sized crumbles. Then, add the butter milk and mix in, once it gets too sticky, use your hand to mix.
Spread a teeny tiny bit of flour onto your counter top – I mean a supper thin layer, we don’t want too much to transfer to the biscuits, we just don’t want the dough to stick.
Now, make the dough into a ball, take your rolling pin, and beat it. Give it about 4-6 whacks and then fold it in half. Do this over and over until you’ve done it 10 times. Then, roll the dough out so that it’s about 2 cm thick (about 3/4 inch). Then, cut the biscuits with a cookie cutter, biscuit cutter, or metal measuring cup. You will have some dough left over, fold and whack, fold and whack – 2 times is enough. Then roll it a bit, and cut again, until there’s no dough left.
Place them on a baking sheet really close together (touching sides) so that they rise up and not out. Bake for 15 minutes.
Serve warm, just don’t burn yourself!
Makes 4 large biscuits, 6-8 medium biscuits, or 10-15 small biscuits.