Fluffy Buttermilk Biscuits

By Scout0421

Ingredients

• 2 1/4 cups cake flour or 2 cups all-purpose flour, sifted
• 1 Tbs baking powder
• 1 Tbs plus 1 tsp sugar
• 1 tsp salt
• 6 Tbs cold unsalted butter, cut into several pieces
• 3/4 cup cold buttermilk
• 2 Tbs melted butter, for brushing

Details

Servings 10

Preparation

Step 1

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar. Pulse several times to combine well. Add the butter and lard and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses). This can also be done using a pastry blender or 2 forks if you don't have a food processor.

Transfer the mixture to a medium bowl, pour the buttermilk over it, and use a fork to mix for about 1 minute, or until the dough just comes together.

Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6x10 inches and 1-inch thick.

Fold the dough like a business letter (the righmost third over the center third, then the left third on top). Turn the dough a quarter of a turn, pat it into another 6x10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6x10 inch rectangle a final time.

Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet. Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown. Brush the tops again with the remaining butter and serve warm.