Rosie Buttermilk Biscuits

By tjgaray

Ingredients

• 2 cups Self-rising flour
• 2 tablespoons cold bacon fat
• 1 cup cold buttermilk (full fat)
• 2 tablespoons butter, melted

Details

Servings 12
Adapted from food52.com

Preparation

Step 1

Makes 12 biscuits

Preheat oven to 450 degrees.

Place flour into a large mixing bowl. Fluff it gently and very briefly with a whisk.

Add cold bacon fat and cut it into the flour with a pastry blender until pea-sized crumbs form. If you don't have a pastry blender you can quickly rub the fat into the flour with your fingers.

Make a well in the center of the mixture and pour in the buttermilk.

Mix with a fork until the liquid and dry ingredients are just combined and a sticky dough is achieved. If your dough is too stiff, add 1-2 more tbsp. buttermilk.

Turn the sticky dough out onto a lightly floured surface and then lightly sprinkle the dough with additional flour. Knead 5 or 6 times and pat dough out flat with well floured hands to 1 1/2" thickness.

Place biscuits, just touching, on a lightly greased 13 x 9 baking sheet.