Buttermilk Biscuits: Reloaded

Name: Buttermilk Biscuits: Reloaded
Prep time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups plus 6 tablespoons all-purpose flour, plus an additional 1/2 cup for dusting); 5 tsp Baking Powder (5 teaspoons baking powder); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); ¾ tsp Kosher Salt (3/4 teaspoon kosher salt); ⅓ cup Leaf Lard (1/3 cup leaf lard, chilled); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter, sliced into very thin pats and chilled); 1 cup Buttermilk (1 cup low-fat buttermilk, chilled)

Flaky, tall biscuits made by cutting chilled leaf lard and unsalted butter into all-purpose flour, mixed with buttermilk, and baked at high heat.

45 minAmerican

Servings8

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Pescatarian

Steps

1Heat oven to 450ºF.
2In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
3Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it's still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
4Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
5Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
6Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.
7Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.