Prep 15 mins
Cook 20 mins
This is an old family recipe from my Dad's side of the family... a family sprinked with cooks who would spend their winters in a cookshack feeding Maine's logging crews. Health note: Lard may be replaced with slightly more vegetable shortening and a bit less water. * Because types of natural clabbered and cultured buttermilk varies, use your own judgement on the amount of buttermilk. The goal is to have the dough moistened until it is sticky...=)
- 4 cups flour
- 1 teaspoon salt
- 6 teaspoons baking powder
- 3 tablespoons lard
- 3 1⁄2 cups buttermilk
- 4 tablespoons lard, melted
- Preheat oven to 500F degrees.
- Grease a 10 inch cast iron skillet.
- Melt 3 tbls. lard in a saucepan.
- In a mixing bowl, combine flour,salt,baking powder, and shortening.
- Mix well with hands.( or you can use an electric mixer if you like ! =)
- Rub mixture between palms( then grab and squeeze handfuls of dry mixture) until it has a cornmeal consistancy.
- Fold half of the buttermilk to dry mixture.
- Add the rest until you have a slightly sticky dough. ( if the dough isn't slightly sticky add a bit more)
- (Do not overwork dough) Flour your surface and turn sticky dough out on it.
- Sprinkle the dough w/ more flour until sticky area is covered and gently pat down with your hands. Also pat the sides with flour so they aren't sticky.
- Cut w/ floured round cutter and place biscuits (side by side after you have dipped the side that will touch with extra flour) in greased cast iron skillet
- Poke into the center of each biscuit with a 1/2 tsp of melted lard to desposit it into each dimple.
- Drizzle biscuits w/ any leftover melted lard.
- Cover w/ clean tea towel and let set for 10 minutes in a slightly warm place.
- Place biscuits into oven that has been preheated to 500°F
- Turn heat down to 450°F.
- Cook for 20 minutes until slightly browned.
- Turn biscuits out of pan unto clean tea.