Buttermilk Biscuits: Reloaded
35 min8 biscuits
Tender, tall buttermilk biscuits made with chilled lard and butter, folded for flaky layers.
| prepPreheat oven to 450°F / 230°C | ||||||||||
| 330 g all-purpose flour, plus 60 g for dusting | Sift flour, baking powder, soda & salt | Rub in lard & butter until coarse crumbs | Pour in buttermilk, stir until just combined | Fold dough twice in bowl, turn onto floured surface | Fold dough 8 times, press into 1-inch round | Cut 8 biscuits with 2 1/2-inch cutter | Arrange on baking sheet shoulder to shoulder | Bake 450°F / 230°C, 10 min | Rotate pan, bake 8–12 min until tall & golden | Remove to towel-lined bowl, cover & serve |
| 5 teaspoons baking powder | ||||||||||
| 1/4 teaspoon baking soda | ||||||||||
| 3/4 teaspoon kosher salt | ||||||||||
| 75 g leaf lard, chilled | ||||||||||
| 30 g unsalted butter, sliced thin and chilled | ||||||||||
| 240 ml low-fat buttermilk, chilled | ||||||||||
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