![]() ![]() Gather up the scraps, gently knead them together and pat the dough out to 1 inch thickness. On a floured work surface, gently pat out the dough to 1 inch thick again and use a 3″ round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. Gently fold the dough in half, turn it 90 degrees, then fold it in half again. (If adding any herbs or cheese, add them in with the buttermilk.) The dough will be fairly wet, this is normal.įlour a work surface and turn the dough out onto the surface, using floured hands to very gently pat the dough until it’s uniformly 1 inch thick. Add the lard and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs.Īdd the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir. In a large bowl combine the flour, baking powder, baking soda and salt. So let’s make the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER! How to Make the BEST Buttermilk Biscuits With this magical ingredient in hand, you are ready to do some seriously good baking! ![]() Instead, make it yourself! It is so, so easy and SO much cheaper, you can seriously make like a gallon of it for the same cost as a small jar! All you need is fat and either a slow cooker or a pot.Ĭheck out our article on How To Render Your Own Lard! You can buy leaf lard from pasture-raised pigs but it’s terribly expensive. Find a local farmer or butcher that can sell you leaf fat from responsibly raised pasture-raised pigs. You don’t want to eat condensed toxins in the form of lard. Much of the bad stuff we eat gets stored in our fat. Lastly, make sure you get your lard from a trusted source. It is more neutral in flavor compared to the other fat in the pig and will contribute the texture you want for your pastries. That’s the white fat surrounding the kidneys of the pig. Specifically you want what’s known as leaf lard. Turn it around and look at the ingredients and chances are it is hydrogenated lard. I discuss this in detail in my article about lard, but in short, do not use the lard you find at the supermarket. The result is even more flakiness, leavening and lightening of the texture. The fat crystals in lard are also larger than butter which means tons of tiny, airy holes are left behind as the lard slowly melts. Lard also has a higher melting point than butter, for example, which means it melts more slowly throughout the baking process, creating air and steam. This prevents those strong bonds from forming and creates a flakier, more tender crust. Lard works by coating these particles and strands which weakens their structure. In a nutshell, the flour particles and gluten strands in dough form strong bonds when baked, which means a tougher crust. These buttermilk biscuits are seriously a-mazing! Truly, you have never had softer, flakier, more supple biscuits in your life. If you have never made biscuits with lard you are in for a wonderful treat. To make the BEST biscuits you have to use it! So now that we’ve come to our senses, let’s talk LARD. Read more about this topic in our article about lard. And here we are today, having finally come full circle with medical research once and for all debunking the animal fat myth. Use what nature gives you – real, whole ingredients – and avoid the processed stuff. With that came an uprise in chronic disease like we’ve never witnessed before. Until Crisco came along with it’s massive marketing dollars and decided to demonize animal fat in order to push the supposed health benefits of hydrogenated plant oils. That was commonplace knowledge up until the early 20th century. ![]() I’ve said it before but I will say it again: Lard makes the baking world go ’round.Īnd that’s no revolutionary secret. And some of them are really better served as door stoppers.īut my opinion did a 180 the moment I bit into one of these. I’ve always found them too dry and too bland. I have to tell you I’ve never been a fan of baking powder biscuits. Hands down the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER! Give them a try and we’re confident you’ll agree they’re simply the BEST! ![]()
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