Cups Sifted Unbleached All-Purpose Flour
TLB plus ½ tsp Homemade Baking Powder½ Cup plus 2 TLBS Packed Lard or Butter,Chilled
Cups Chilled Buttermilk
TLBS Unsalted Butter, Melted
Homemade Baking Powder:
Sift Together three times the following ¼ Cup cream of tartarand 2 tablespoons baking soda.
Store in a clean, dry, tight-sealing jar at room temperature, away from direct sunlight, up to 4 weeks.
1. Heat oven to 500 degrees. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch. 2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermik.) 3. Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to 3/4 inch thickness. 4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2 inch intervals. Flour a 2 1/2 or 3 inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet. 5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.