Crusty Buttermilk Biscuits

Ingredients for Crusty Buttermilk Biscuits

• 625g sifted White Lily flour or unbleached plain flour (sift before measuring)

• 1 tablespoon plus 1 teaspoon baking powder (preferably homemade

• see recipe )

• 1 tablespoon kosher salt

• 120ml cold lard

• 350ml well-shaken cold buttermilk

• 3 tablespoons unsalted butter, melted

How to make Crusty Buttermilk Biscuits

Preheat oven to 260°C with rack in middle.

Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.

Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Cut out as many rounds as possible with a 2 1/2- to 3-inch round biscuit/biscuit cutter dipped in flour (do not twist cutter).

Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.