Recipe information
Yield
makes 2 dozen biscuits; serving size 1 biscuit
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Sift the flour with the salt, baking powder, and baking soda. Cut in the lard until the mixture resembles coarse cornmeal. Add the buttermilk, and stir until the dough leaves the sides of the bowl.
Step 3
Turn the dough out onto a lightly floured board and knead until smooth. Roll out to a 1/2-inch thickness and cut into 2-inch rounds. If there is no biscuit cutter at hand, use a water glass. (Turn glass upside down, dust rim in flour, and cut biscuits.)
Step 4
Bake on an ungreased cookie sheet for 20 to 25 minutes, until the biscuits are golden brown.
Biscuit Quick
Step 5
When making homemade biscuits, I sift all my dry ingredients together, and then cut the shortening into the mix until it resembles coarse cornmeal. I put it into a zippered bag and into the freezer,where it can stay for up to one year. When I’m ready to serve biscuits, I take out 2 1/4 cups of the dry mixture and add 1 cup of milk. I roll it on a floured board and cut out biscuits as I desire. This tip has saved me a lot of time and some anxiety about getting flour on my clothes, or on my face, or on the floor just as I am about to serve.
