* Exported from MasterCook *
Crusty Buttermilk Biscuits
Recipe By :
Serving Size : 15 Preparation Time :0:15
Categories : Biscuits/Crackers/Crisps Bread
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups White Lily flour -- sifted before
measuring, or all-purpose flour
4 teaspoons baking powder
1 tablespoon kosher salt
1/2 cup cold lard
1 1/2 cups cold buttermilk -- well-shaken
3 tablespoons unsalted butter -- melted
Preheat oven to 500F with rack in middle.
Sift together flour, baking powder, and salt into a large bowl. Add
lard, coating it with flour, then rub between your fingertips until
coarsely blended with some 1/2" lumps.
Make a well in flour mixture, then add buttermilk, stirring just
until a dough forms (it will be soft and sticky). Turn dough out onto
a floured surface and knead 8 to 10 times. Roll out dough with a
floured rolling pin into a 12" round (1/2 " thick) and, using a fork
dipped in flour, prick all the way through about every 1/2".
Cut out as many rounds as possible with a 2 1/2- to 3" round
cookie/biscuit cutter dipped in flour (do not twist cutter).
Bake, almost touching, on an ungreased heavy baking sheet, rotating
sheet after about 6 minutes if browning unevenly, until crusty and
golden-brown, 12 to 15 minutes. Brush tops with melted butter and
serve warm or at room temperature.
Cooks' note: Flour mixture with lard can be made 1 day ahead and
chilled, covered.
Source:
"epicurious.com"
S(Internet Address):
"http://www.epicurious.com/recipes/food/views/Crusty-Buttermilk-Biscuits-241183";
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 10g Fat (36.4%
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber;
14mg Cholesterol; 533mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.