Classic Buttermilk Biscuits

By oakleyj

Everything you dream about in a biscuit is here -- flaky layers, buttermilk flavor, and buttery browned tops. We recommend serving them piping hot with honey, preserves, or a light slather of butter.

Ingredients

• Scott's Homemade Baking Powder:
• 5 cups sifted unbleached all-purpose flour (measured after sifting)
• 1 teaspoon Scotts Homemade Baking Powder (recipe follows)
• 1 tablespoon kosher salt
• 1/2 tablespoon packed lard or butter, chilled
• 2 cups chilled buttermilk
• 3 tablespoons unsalted butter, melted
• 1/4 cup cream of tartar
• 2 tablespoons baking soda

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

1. Heat oven to 500 degrees F. 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 buttermilk.)

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 a 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 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.

Baking Powder:
In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.