Buttermilk Biscuits

1. 1

   Preheat the oven to 375F.

2. 2

   Sift the flour with the salt, baking powder, and baking soda.

3. 3

   Cut in the lard until the mixture resembles coarse cornmeal.

4. 4

   Add the buttermilk, and stir until the dough leaves the sides of the bowl.

5. 5

   Turn the dough out onto a lightly floured board and knead until smooth.

6. 6

   Roll out to a 1/2-inch thickness and cut into 2-inch rounds.

7. 7

   If there is no biscuit cutter at hand, use a water glass.

8. 8

   (Turn glass upside down, dust rim in flour, and cut biscuits.)

9. 9

   Bake on an ungreased cookie sheet for 20 to 25 minutes, until the biscuits are golden brown.

10. 10

    When making homemade biscuits, I sift all my dry ingredients together, and then cut the shortening into the mix until it resembles coarse cornmeal.

11. 11

    I put it into a zippered bag and into the freezer,where it can stay for up to one year.

12. 12

    When Im ready to serve biscuits, I take out 2 1/4 cups of the dry mixture and add 1 cup of milk.

13. 13

    I roll it on a floured board and cut out biscuits as I desire.

14. 14

    This tip has saved me a lot of time and some anxiety about getting flour on my clothes, or on my face, or on the floor just as I am about to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.