Southern Buttermilk Biscuits
Source of Recipe
From "The Heritage of Southern Cooking" by Camille Glenn
"This is the true Southern biscuit - made with buttermilk, rolled not too thick, and baked until golden brown. We like them with sausage and grits for a leisurely breakfast or with fried chicken anytime. They are a perennial favorite for cocktail parties when cut small and served piping hot, filled with sliced baked country ham. Now, can you think of anything better? I don't believe you can."
List of Ingredients
• 2 cups all-purpose flour, plus more as needed
• ¼ tsp baking soda
• 1 Tbsp baking powder
• 1 tsp salt
• 6 Tbsp lard or vegetable shortening
• ¾ cup buttermilk
Sift the dry ingredients into a roomy bowl. Cut in the shortening with a pastry blender or a fork until the mixture has the texture of coarse meal. Add the buttermilk and mix with your hand, lightly but thoroughly. Add a little more flour if the dough is too sticky. Knead for 1 minute. Wrap in wax paper or foil and refrigerate until well chilled, at least 20 minutes.
Preheat the oven to 450°F.
Roll the dough out to ½ inch thick on a lightly floured surface or pastry cloth. (Always roll from the center out for tender, crisp biscuits.) Cut the dough into the desirable size biscuits.
Place the biscuits on a dark baking sheet and bake until golden brown, 10 to 12 minutes.
Makes 25 to 30 biscuits.