Sook's Buttermilk Bisquits
Submitted by banana1217
Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minFive ingredients. That’s all that stands between you and a batch of honest, flaky Southern biscuits.
This is the kind of recipe that’s been passed down through generations, where lard does what butter can’t: create shatteringly tender layers that practically fall apart when you pull them open.
The technique matters more than the ingredient list here. Cut the lard in until it looks like small white gravel, pour in all the buttermilk at once, and mix gently. Knead just six or seven times on a floured board. That’s it. Overwork this dough and you’ll be eating hockey pucks.
Bake them hot and fast until golden brown, split one open while it’s still steaming, and add a pat of butter or a drizzle of honey.
Baker’s Tips
- Cold lard is the key to flaky biscuits. Keep it in the fridge until you’re ready to cut it in. Warm fat melts into the flour and kills the layers.
- Knead exactly 6 to 7 times, no more. Each extra knead develops more gluten and toughens the biscuit.
- A hot oven is non-negotiable. High heat creates steam that puffs the layers apart before the structure sets.
Ingredients
Directions
Preheat the oven to 450 degrees.
Mix the flour, soda, and salt together.
Cut in the lard with 2 forks until the mixture has the appearance of small white gravel.
Pour all the buttermilk in at one time.
Gently mix, and put the dough on a floured board.
Knead 6 to 7 times.
Roll to half inch thickness.
Cut to desired size and put on a greased baking sheet.
Cook until golden brown.
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