Southern Buttermilk Biscuits
These are made with lard and butter for flakiness and flavor – lard is far more traditional but I only have it if I render it. If you don’t have lard, just use all butter and they’ll still be wicked good.
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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.
Notes
If dough feels dry, add 1 Tbsp more buttermilk. Twisting the cutter seals edges and prevents proper rising.
Tried this recipe?Leave a comment below & let me know!