Genuine Southern Biscuits
- Active Time 15m
- Total Time 35m
Yields 18 two-inch biscuits
This recipe calls for soft southern flour, but you can substitute the same amount of all-purpose flour or use a mix of half all-purpose and half cake flour. Flour and lard amounts are listed by weight (ounces) and volume (cups). Use either measurement.
- 12 ounces (about 2 2/3 cups) soft southern flour; more for dusting
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3 ounces (about 1/3 cup plus 4 teaspoons) chilled fresh lard, cut into 1-inch chunks
- 3/4 to 1 cup buttermilk
Put the oven rack in center position and heat the oven to 425 degrees F. Sift the flour, baking soda, cream of tartar and salt into a large bowl. With a pastry blender or two knives, cut in the lard until it is evenly mixed with the flour and there are no large clumps. Working swiftly, use a rubber spatula to fold in 3/4 cup buttermilk in three parts until it's just blended into the dry ingredients; add up to 1/4 cup more buttermilk if needed.
Lightly dust the work surface with flour and scoop the dough onto the counter with the spatula. Dust your fingers with flour. Using your fingertips only, lightly work the dough just until it holds together.
Roll the dough out about 1/2 inch thick and use a biscuit cutter to punch out 12 two-inch biscuits. After cutting the first dozen, quickly stack up scrap pieces, roll the dough out and cut more biscuits. This second string of biscuits won't rise as high but are still quite good.
Put the biscuits close to each other (but not touching) on an ungreased baking sheet and bake until the tops are light golden brown, 15 to 17 minutes. Serve immediately on their own or with butter, sour cream and preserves, or molasses.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
116 calories; 5g total fat; 5mg cholesterol; 210mg sodium; 15g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close