| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 6 | tb | Lard |
| 3/4 | c | Buttermilk |
INSTRUCTIONS
From: Boyd Zenner <bz2v@poe.acc.virginia.edu> Date: 30 Oct 1994 20:49:54 -0500 Micah asked for a buttermilk biscuit recipe: this is the best one I've tried. It comes from Camille Glenn's _Heritage of Southern Cooking_. Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute; wrap in foil or wax paper and refrigerate for at least 20 minutes. Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don't have one, a drinking glass of the desired diameter will work okay.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes. A variation she suggests that is very good for cocktail biscuits is to fold in 1/2 t dried rosemary, cut the biscuits small, and serve as ham (or smoked sausage) when baked. P.S. If you are a real Southerner, you will *not* try to replace the lard with vegetable shortening. It's just not as good. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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