This is not a tried and true recipe…it’s one I made from combining several recipes together, and it turned out quite delicious, if maybe a little flatter than I would like? I don’t have a real biscuit cutter so I couldn’t make it as thick to cut out as I would have liked to do (the cup I use just isn’t sharp enough).
I typically make biscuits and scones in my food processor (it’s a Cuisinart 14 C. and I use it all the time). The blade just cuts the fats in so well. I don’t typically chill my fat (unless it’s butter and I just grab a stick out of the fridge) and I’ve never had any issues with having tough biscuits, I think simply because the cut-in is so efficient in the food processor.
So…add 1/2 C butter, 1/2 C lard, 4 C all-purpose flour, 1 t. salt, 4 t. baking powder to the bowl of a food processor. Or you can cut in by hand with a pastry blender. I usually go until it looks like corn meal (so really well cut in).
Add 2 C. buttermilk and pulse until just together. Turn out onto a floured cutting board and knead just until together. Cut biscuits and place on oiled cookie sheet or Silpat. Top with melted butter.
Bake at 425 for about 15 minutes or until browned on top.
Serve with butter or even better…sausage gravy!
Lard and butter biscuits
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 teaspoons baking powder
- 1 cup lard
- 2 cups buttermilk
- Cut butter and lard into flour along with baking powder and salt. Add buttermilk and combine until just mixed. Cut and bake at 425 for approximately 15 minutes.