Description
These classic buttermilk biscuits are tender, flaky, and perfectly golden. Made with a combination of cold butter and lard, they bake up light with a buttery flavor and a soft crumb inside. Ideal for breakfast or as a side to any meal, these biscuits are simple to make and deliciously comforting.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
Fat
- 1/2 cup (1 stick) unsalted butter, cold
- 1/2 cup lard or vegetable shortening, cold
Liquid
- 1 1/4 to 1 1/2 cups cold buttermilk
Instructions
- Combine Dry Ingredients: In a large mixing bowl, gently stir together the flour, salt, and baking powder with a spoon to evenly distribute the ingredients.
- Cut in Fats: Using a pastry cutter or your fingers, cut the cold butter and lard into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Buttermilk: Pour in 1 1/4 cups of cold buttermilk and gently mix the dough using your hands or a rubber spatula, adding more buttermilk if needed until the dough just comes together. It should be sticky but manageable.
- Pat and Fold Dough: Lightly flour a work surface and pat the dough into a rectangle. Use a rolling pin to gently roll it into a roughly 1-inch thick rectangle. Fold the dough over several times to create layers, then roll out again into a 1-inch thick rectangle to develop flakiness.
- Handle Dough Carefully: Use a rubber bench scraper to help manage the dough. Avoid adding too much flour or overworking it to keep biscuits tender.
- Cut Biscuits: Using a 3-inch biscuit cutter, press straight down into the dough without twisting to cut out biscuits. Gather scraps, shake off excess flour, gently press them together, refold, and roll out again to cut remaining biscuits.
- Arrange for Baking: Place the cut biscuits closely together into a buttered cast iron baking pan or a baking dish to help them rise upwards.
- Bake: Bake the biscuits in a preheated 475°F (246°C) oven for about 15 minutes or until the tops are lightly browned and golden.
- Finish with Butter: Immediately brush the hot biscuits with melted butter to add shine and extra flavor before serving.
Notes
- Keep all fats and buttermilk as cold as possible to ensure flaky biscuits.
- Do not twist the biscuit cutter when cutting to avoid sealing edges and preventing proper rise.
- Handle the dough gently and avoid over-mixing to keep biscuits tender.
- Using a cast iron skillet helps the biscuits bake evenly and develop a crisp bottom.
- These biscuits are best served fresh but can be reheated or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: buttermilk biscuits, flaky biscuits, classic biscuits, southern biscuits, homemade biscuits, biscuit recipe
