Here it is! This recipe comes from Not Quite June Clever. I used butter instead of lard, and whole wheat flour from Wheat Montana with baking soda and salt since it is an all-purpose flour. They were so light and flaky! hmmm... I think I will make more tomorrow. ;) You all let me know how they turn out!
- 2 cups self rising flour
- 1/2 tsp salt
- 1/2 cup lard chilled
- 2/3 cup buttermilk
- 2/3 cup heavy cream
- all purpose flour for shaping biscuits
- Melted butter for brushing tops after baking
Preheat oven to 475. Spray a pan with cooking spray. Mix flour and salt in a medium bowl with a whisk. Add lard and crumble with your fingers until it crumbles with no pieces bigger than a pea. Just rub the flour/lard between your fingers.
Make a well in the center and pour in the buttermilk and heavy cream all at once and mix with a fork until JUST MIXED. Do not over work. The dough will be very sticky, very wet…kinda like large curd cottage cheese.
Dust your hands with the all purpose flour and also your work surface. Turn out the dough onto the flour surface and work with it so it is just coated with a very light covering of flour. Pat it out…fold it over on itself from the right, turn a half a turn and pat out again…this gives you the layers. Pat out to a 8 inch by 6 inch rectangle and cut with a 2″ biscuit cutter - DO NOT TWIST the cutter. Cut straight down and lift up. Twisting will seal the edges and your layers will be gone! This should give you 10-12 biscuits…you can pat your scraps out once but no more. Re working will cause the dough to become tough.
Bake for 15 minutes more or less…watch them so they don't get too brown. Mine were so near perfect and then I over baked them maybe by a minute. So as soon as they are perfectly golden, take them out! Brush with butter and eat!!!
Have a blessed day!
Patricia
