Old Fashioned Scratch Buttermilk Biscuits

Old Fashioned Scratch Buttermilk Biscuits

Makes 8-10 biscuits

2 c. all-purpose flour. Stir your flour  a bit so it's not "heavy." Same as sifting the flour. 

1 Tbsp. Aluminum-free baking powder

1 tsp. sea salt

1/3 c. lard or cold butter. Not Crisco! 

1/4 tsp. baking soda

1 tsp. sugar

3/4 c. Buttermilk. I rarely can find organic buttermilk so I use powdered which I store in the fridge. Usually I mix up 4 cups to make 4 batches of biscuits in a matter of minutes. 

Pre-heat oven to 450*F 

Mix together & smash the lard/ butter into the dry ingredients with a fork or pastry blender until it's all crumbly looking. 

Add 3/4 c. buttermilk & mix until combined.  A strong fork works well. 

Squish & fold (kneading) 10-12 times just until incorporated and smooth. 

Roll or pat out to 1/2" thick. 

Cut w/ a drinking class or cutter. 

Bake on an un-greased cookie sheet or pre-heated baking stone until golden brown. 8-10 mins.

dry ingredients

add butter or lard

Squish with a sturdy fork or pastry blender until the fat is distributed. This doesn't have to be perfect, just crumbly looking so your biscuits are flaky delicious.

Drop in the buttermilk

Mix. A sturdy fork works well for this. 

It'll all come together & may look crumbly.

You're just going to use your hands & squish it all together to look like this messy ball of dough. 

and then, you're going to squish it with your hand and fold it over onto itself a few times. The dough softens & becomes this pretty ball of dough. 

A little flour for your rolling so nothing sticks. I hate cleaning sticky dough messes. 

Preheat the oven to 450* F with the pizza/ baking stone inside for best results. 

Or a non-preheated cookie sheet works. 

I prefer the factory assembly line method. Roll out & cut all biscuits & then bake. 

These roll out in literally a minute so you bake & roll at the same time as well. 

Magic in the oven!!! These little puppies rise while baking into gorgeous golden puffs. 

Food Love!