Southern Buttermilk Biscuits
Mema's delicious made-from-scratch buttermilk biscuits
Ingredients
- 3 cups Self Rising flour I prefer White Lily
- 1/2 cup Butter cubed
- 2 tbsp Pork Lard
- 1 tsp Salt
- 1 1/2 cups Whole fat buttermilk
Instructions
- Preheat oven to 425°F. Grease a cast iron skillet or 9" round baking pan. I use the vegetable shortening to grease the pan.
- Sift salt and flour together in a large glass bowl using a hand sifter.
- Add butter and lard. Cut into flour until it has pea-size pieces or smaller. I use a pastry cutter for this.
- Using a wooden spoon slowly stir in buttermilk starting with one cup. The amount you add will vary.
- Keep adding buttermilk until dough is slightly moist. You don't want it too wet and sticky or too dry and crumbly. DON'T OVER STIR.
- Put dough on a flat surface and from it into a ball, just brining it together. You may have to slightly knead the dough but be very careful not to over work it.
- Using a rolling pin, roll the dough a couple of times until it is about 3/4" to 1" thick.
- Cut dough using a biscuit cutter or the rim of a glass.
- Place biscuits into pan so that they are slightly touching or "kissing" one another. this helps the biscuits to rise.
- Brush the tops with melted butter or excess buttermilk and bake in oven until they are golden on top. This is usually around 25 minutes