BEST Buttermilk Biscuits
User Reviews
5
BEST Buttermilk Biscuits
Description
BEST Buttermilk Biscuits combine all-purpose flour, baking powder, baking soda, and salt with very cold leaf lard for fat, which helps produce a flaky texture. Cold buttermilk is added last, with minimal stirring to keep lumps that ensure tenderness. The dough is rolled and folded gently before chilling, which helps develop layers without overworking the gluten. After cutting, these biscuits bake at high heat for a quick rise and golden crust.
The biscuits’ texture is light and flaky inside with a slightly crisp exterior. Adding herbs or cheese into the dough before baking introduces extra flavor without changing the basic biscuit structure. The recipe's folding method is key for traditional layering while still being manageable for home bakers.
This recipe produces a batch suitable for breakfast, lunch, or dinner sides. They pair well with butter, jam, or savory dishes. Melting butter on top after baking enhances the flavor and softness. You can customize them as plain or savory by including ingredients like shredded cheese or fresh herbs during mixing.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup leaf lard ,very cold
- How To Render Your Own Lard (it's easy and cheap!) (click link for recipe)
- 1 cup buttermilk or substitute by stirring 1 tablespoon white vinegar into milk to equal 1 cup of liquid, then let it sit for 5-10 minutes, very cold
- butter melted, for brushing
- herbs optional, fresh|shredded
- cheese optional, fresh|shredded
Instructions
- Preheat oven to 450 degrees F. In a large bowl combine the flour, baking powder, baking soda and salt. Add the lard and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs. Add the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir. (If adding any herbs or cheese, add them in with the buttermilk.) The dough will be fairly wet, this is normal.
- Flour a work surface and turn the dough out onto the surface, using floured hands to very gently pat the dough until it's uniformly 1 inch thick. Gently fold the dough in half, turn it 90 degrees, then fold it in half again. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
- On a floured work surface, gently pat out the dough to 1 inch thick again and use a 3" round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter. Gather up the scraps, gently knead them together and pat the dough out to 1 inch thickness. Cut out the remaining rounds.
- Place the biscuits on a lined sheet pan and bake for about 12 minutes or until the biscuits are golden brown. Brush the hot biscuits with butter (the biscuits will readily absorb it) and serve the biscuits immediately while warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 179kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 523mg | 22% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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