Buttermilk Biscuits

I've never been a homemade biscuit maker.  I know my strengths and making fluffy, buttery, flakey buttermilk biscuits is NOT one of them.  (Great start to a biscuit recipe.🤦🏻‍♀️😅)  I am a master at making biscuits that come in a tube and then digging through the trash to find the package that I just threw away because I forget the directions 10 seconds after I read them.  🤣 

Living in the South doesn't help my biscuit baking confidence either. Homemade biscuits are up against some pretty stiff competition.  I mean, there are entire restaurant chains - devoted to biscuits!!  😅 There's no way that I can compete with that.  Have you ever tasted a church's honey butter biscuit?  Heavenly.​

So it's with extreme humility that I share my recipe for a simple, humble biscuit.  I know that they're not as light and fluffy as a Popeye's biscuit.  They're not nearly as buttery as a Bogangle's biscuit and my petite sized, flat biscuits pale in comparison to a cat head biscuit.  Heck, they're not even round.  😬😂

So be kind when you comment on my biscuit recipe.  I already know that I have no business venturing into the biscuit world.  But here I am - throwing my own little recipe out into world along with all the greats.  I'm certainly not trying to recreate the original Chick-Fil-A biscuit or reproduce the refrigerated and frozen biscuits that you can buy at the grocery store.  (Why reinvent the wheel? 🤷🏻‍♀️)  I just want to share a simple recipe that you can use to make your own biscuits at home.  Because you sometimes you just crave a biscuit and you don't want to leave the house.  😆

Buttermilk Biscuits
6 ounces lard
12 Tablespoons butter
4 1/2 cups flour
1 1/2 Tablespoons sugar
1 1/2 Tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 1/4 cups buttermilk

Cut lard and butter into 1/2" pieces and freeze 30 minutes.

Process flour, sugar, baking powder, baking soda and salt in food processor.

Scatter lard and butter over flour mixture.  Process until crumbly.  

Transfer to a bowl.  Stir in buttermilk.

Knead dough on counter.  

Shape dough into an 8" square.

Trim 1/4" from edges of square.  Cut remaining dough into 9 pieces.

Arrange biscuits 1" apart on silpat lined baking sheet.

Cover and refrigerate 30 minutes to 24 hours. 

Bake 12-14 minutes at 450.

How do you eat your biscuits?  I like a pat of butter or a smear of jam.  (Never both on the same biscuit.)  I'm also a fan of peanut butter on a biscuit but I want to know how you eat them.  Send me your favorite toppings.  Anyone enjoying biscuits with avocado or fresh tomato?  This inquiring mind needs to know.  😂
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Ciao!

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