I got “The Taste of Country Cooking” by Edna Lewis for Christmas so I figured she would be the best resource for a biscuit recipe.
I didn’t have lard so I substituted it with butter and shortening. I also couldn’t find my pastry knife so I used my food processor, which assembled the dough quickly.
The dough itself was wonderfully soft to work with and not overly sticky.
We had the biscuits for breakfast. While most of us paired it with a sausage gravy, my daughter opted for a simple honey and butter combo.
- 3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 1/3 cup butter
- 1/3 cup shortening
- 1 cup & 2 Tablespoons buttermilk
Preheat oven to 450°.
In a food processor add the dry ingredients – flour, salt, baking soda, and baking powder – and pulse to blend.
Add the butter & shortening and process until the mixture is the texture of corn meal.
Pour in the buttermilk and mix until a dough ball forms.
On a lightly floured surface gently knead the dough briefly before rolling it out with a lightly floured rolling pin to 1/2” thick.
Cut out rounds with a lightly floured biscuit cutter and place on a baking sheet.
Bake for 13 minutes and served after resting for a few minutes.