Ben's Perfect Lard Biscuits

By RoketJSquerl

Ingredients

• 5 cups (700g) White Lily AP Flour, sifted
• 1/4 teaspoon cream of tartar and 2 tablespoons baking soda OR (1 tablespoon plus 1 teaspoon baking powder)
• 1 tablespoon salt
• 1/2 cup lard, cold
• 1 and 1/4 cups buttermilk, chilled
• 3 tablespoons unsalted butter, melted

Details

Adapted from totesdelishy.com

Preparation

Step 1

Preheat oven to 500 degrees.

Sift dry ingredients to combine. Cut in the chilled lard, working as quickly as possible (you want the lard to stay cold) and rub between your fingertips until the mixture resembled bread crumbs with some larger 1/2″ chunks remaining. Add sour milk and stir until just barely incorporated. Turn dough onto floured surface and knead quickly a few times until dough comes together. ( Do not overwork-you don’t want to knead more than 10 or so times.)

Pat with your hands or a rolling pin until the dough is about 3/4″ thick all over. Cut biscuits with a biscuit cutter, never twisting the cutter, just straight up and down. Poke each biscuit with the prongs of a fork. Transfer biscuits to a parchement lined cookie sheet so they just barely touch.

Bake 10-12 minutes, spinning halfway, until the biscuits are golden brown. Remove from oven and brush with melted butter.