Buttermilk Biscuits
Biscuits can be the meal, or they can round out the meal. They can begin or end your hardworking day. Biscuits are one of the first things I learned to make when I was young. They are a great meal prep to share with the little ones in your family because they are hands-on, require some gentleness, get better with lots of practice, and are the right amount of messy—like all of the best things in life.
Makes 8–10 biscuits
Ingredients:
- 10 tbsp. unsalted butter
- 3 oz. lard or vegetable shortening
- 6 c. all-purpose flour
- ¼ c. baking powder
- 2 tbsp. kosher salt
- 1 tbsp. baking soda
- 3 c. cold buttermilk
- ½ c. minced fresh chives
- 1 c. shredded sharp cheddar
- 1 c. cooked and chopped bacon, from about ½ lb. uncooked bacon
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Instructions:
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Cut the butter and lard into pea-sized pieces and freeze in a covered container for about 30 minutes. Meanwhile, preheat your oven to 350°. Grease a baking sheet.
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Sift together the flour, baking powder, salt, and baking soda in a large bowl. Using a pastry cutter or your fingertips, cut the butter and lard into the dry ingredients until the mixture has the consistency of coarse sand.
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Make a well in the center of the bowl and pour in the buttermilk, chives, cheddar, and bacon. Using your hand or a wooden spoon stir together until a shaggy dough just comes together. Important: do not overwork the dough. Turn the dough out onto a lightly floured surface, dust the top with flour, and gently fold the dough over itself eight times.
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Flatten the dough into a 1½-inch thick rectangle and cut into 3-inch by 3-inch squares. Arrange the biscuits on the greased baking sheet at least 1 inch apart.
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Bake for 15 to 20 minutes, until the tops are golden brown and the centers are cooked through. Serve warm.
