Classic Buttermilk Biscuits

By Carla

Ingredients

• 1 Tbsp cream of tartar
• 1 1/2 tsp baking soda
• 5 cups sifted all-purpose flour, plus more as needed
• 1 Tbsp plus 1 teaspoon Diamond Crystal kosher salt
• 1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
• 2 cups chilled cultured buttermilk, plus more as needed
• 3 Tbsp unsalted butter, melted

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

1. Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.

2. Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)

3. Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead aobut 10 times until a ball forms. gently flatten the dough and using a floured rolling pin, roll into 3/4 inch thick.

4. Using a fork dipped in flour, pierce the dough through at 1/2 inch intervals. Flour a 2 1/2 or 3 inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-ined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melter butter. Serve hot.


Makes 12 to 16 biscuits. Adapted from Scott Peacock at Watershed Restaurant in Decatur, Ga.

: Look for cultured buttermilk with the fewest ingredients, usually available at health-food stores. Shake well before pouring.