| 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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