Ingredients (~8 biscuits)
- 2 cups all-purpose flour
- 3/4 tsp Diamond Crystal kosher salt
- 1 Tbsp + 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp unsalted butter, cubed and chilled
- 1/4 cup lard (or use more butter)
- 2/3 cup buttermilk, chilled
Mix the Dry Ingredients
Preheat your oven to 450F.
Whisk together the flour, salt, baking powder, and baking soda in a large bowl until well combined.
Work in the Fat
Dump in the chilled butter and lard and rub them into the flour by pinching the chunks of fat between your fingers.
You’re looking for a breadcrumb-like texture – some pieces will be smaller, some slightly bigger, and that’s totally fine.
Stop when most of the fat is incorporated and you don’t see big chunks anymore.
Add the Buttermilk
Add about half of the buttermilk and stir with your hand to start bringing the dough together.
Pour in the rest of the buttermilk in one or two more additions, gently working the dough until all the flour and buttermilk are incorporated.
The dough should be soft and sticky – if it feels dry, add 1 Tbsp more buttermilk.
Roll and Cut the Biscuits
Turn out the dough onto a floured surface, scraping out the bowl to get all the dough.
Sprinkle the top of the dough liberally with flour and roll to 3/4 inch thick.
Using a 2 1/2″ round biscuit cutter dipped in flour, cut straight down without twisting – twisting seals the edges and keeps them from rising properly.
Gently re-roll the scraps once and cut more, being careful not to overwork the dough.
Bake the Biscuits
Place the biscuits with their sides touching on a baking stone or cookie sheet – this helps them rise taller.
Let them rest at room temperature for ~10 minutes for a higher rise.
Bake for ~15-18 minutes at 450F until they’re well risen and golden brown on top.
The bottoms should sound hollow when you tap them.
Southern Buttermilk Biscuits
Ingredients
Ingredients (~8 biscuits)
- 2 cups all-purpose flour
- 3/4 tsp Diamond Crystal kosher salt
- 1 Tbsp + 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp unsalted butter cubed and chilled
- 1/4 cup lard or use more butter
- 2/3 cup buttermilk chilled
Instructions
- Preheat oven to 450F.
- Whisk together flour, salt, baking powder, and baking soda in a large bowl.
- Add chilled butter and lard, pinching with your fingers until breadcrumb texture forms with no large chunks.
- Add half the buttermilk and stir by hand to combine.
- Add remaining buttermilk in one or two additions, gently mixing until all flour is incorporated and dough is soft and sticky.
- Turn dough onto floured surface and roll to 3/4 inch thick.
- Cut biscuits with a 2 1/2″ round cutter dipped in flour, pressing straight down without twisting.
- Gently re-roll scraps once and cut more without overworking.
- Place biscuits touching on a baking stone or cookie sheet.
- Let rest at room temperature for 10 minutes.
- Bake 15-18 minutes at 450F until golden brown and bottoms sound hollow when tapped.
