Buttermilk Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1 tsp sugar
  • 2 Tbs butter, diced into small pieces and chilled
  • 2 Tbs of melted butter for brushing tops
  • 2 Tbs lard, diced into small pieces and chilled
  • 1 cup cold buttermilk

Directions

  1. Heat oven to 450°F.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar.
  4. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
  5. Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms.
  6. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands, as necessary, to prevent sticking.
  7. Pat to 3⁄4" thickness. Use a 2" or 2‌1⁄2" biscuit cutter to cut out rounds. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
  8. Arrange biscuits with sides touching on the parchment-lined baking sheet. Place the tray of biscuits in the refrigerator for about 5 minutes to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
  9. Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and serve warm.