- 3
Ingredients
- 1 pkg yeast
- 1/4 cup warm water (105°-115°)
- 5 cups flour
- 1 tbs baking powder
- 1 tsp baking soda
- 1/4 cup sugar
- 1 tbs kosher salt
- 3/4 cup lard, chilled or 1/2 cup shortening plus 1/4 cup butter, chilled
- 2 cups buttermilk, chilled
- 3 tbs butter, melted
Preparation
Step 1
1. Preheat oven to 450°. Dissolve yeast in the warm water; let stand 5 minutes.
2. In bowl combine flour, baking powder, baking soda, sugar, and salt. Whisk to mix well. Using your fingers, quickly work chilled lard into dry ingredients until flour mixture resembles large peas. Stir in dissolved yeast and buttermilk; mix just until well blended.
3· Tum dough onto floured surface; knead 6 or 7 times. Roll out to 1/2-inch thickness. Pierce rolled dough completely through at 1/2 - inch intervals with floured dinner fork. Cut out biscuits with 2 1/2- to 3-inch cutter, taking care not to twist cutter, which will seal the sides of biscuit and inhibit rising.
4- Place biscuits on greased baking sheet, about 1/2 inch apart. Cover with tea towel; let rise 30 to 45 minutes, until almost doubled.
5· Bake in preheated oven 10 to 12 minutes, rotating pan halfway through baking, until biscuits are golden brown. Remove from oven. Brush generously with melted butter. Serve hot.