Recipe by Mitch Smith
These are quick buttermilk biscuits that I use for sausage gravy and biscuits. This makes a pretty large batch. The measurements for milk are approximate. You may need to adjust this. Add some water if the dough is too dry. Tips: Use a sharp cookie cutter and don't twist the cutter. This will help the biscuits raise better. Don't knead the dough any more than necessary to mix the ingredients. If you knead too much you'll get bread instead of flaky biscuits.
Top Review by Chef shapeweaver �
This recipe was made on 7/5/09 to go with Recipe#111058.Since there was just two of us, the recipe was cut in half.As with all biscuit recipes, the dry ingredients were double sifted.Baking time and temp. were right on the money. ( which for my oven is a miracle :) ) And I ate one biscuit by itself with margarine, just so an honest review could be given. It was very nice biscuit without too much of a "baking powder " after taste. Thanks for posting, and " Keep Smiling :) "
- 6 cups unbleached flour
- 4 tablespoons baking powder
- 2 teaspoons salt
- 1 cup whole milk
- 1 cup buttermilk
- 1 cup lard
Directions See How It's Made
- In a large bowl, mix the flour, baking powder and salt.
- Add the lard and cut in with a fork so there are no big chunks.
- Stir in the buttermilk and whole milk.
- Mix thoroughly but avoid kneading.
- Roll the dough out onto a floured surface until it's about 3/8" thick.
- Use a cookie cutter to cut whatever size biscuits you want.
- Place biscuits on a pizza stone or cookie sheet close together.
- Bake at 425 deg. for about 20 minutes or until golden brown.