Scott Peacocks Classic Buttermilk Biscuits

1. 1

   Set a rack in the upper third of the oven and preheat to 500 degrees.

2. 2

   Sift together the cream of tartar and baking soda to make baking powder.

3. 3

   In a large bowl, whisk together the flour, baking powder and salt.

4. 4

   Add the lard or butter.

5. 5

   Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.

6. 6

   Make a well in center of the flour.

7. 7

   Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms.

8. 8

   (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)

9. 9

   Immediately turn the dough onto a generously floured surface.

10. 10

    Using floured hands, briskly knead about 10 times until a ball forms.

11. 11

    Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.

12. 12

    Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals.

13. 13

    Flour a 2 1/2- or 3-inch biscuit cutter.

14. 14

    Stamp out rounds and arrange on a heavy, parchment-lined baking sheet.

15. 15

    Bake until golden, about 12 minutes.

16. 16

    Remove and brush with melted butter.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.