Crusty Buttermilk Biscuits
Classic Southern-style buttermilk biscuits made with White Lily flour, lard, and buttermilk for a perfectly flaky and crusty texture. These golden-brown biscuits are tender on the inside with a crispy exterior.
Ingredients
- •5 cups sifted White Lily flour or unbleached all-purpose flour
- •1⅓ tablespoons baking powder
- •1 tablespoon kosher salt
- •½ cup cold lard
- •1½ cups buttermilk
- •3 tablespoons unsalted butter
- •melted
Cooking Instructions
- 1.
Preheat oven to 500°F with rack in middle.
5 min
- 2.
Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
10 min
- 3.
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
10 min
- 4.
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).
5 min
- 5.
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.
15 min
