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Bird-Head Buttermilk Biscuits

Source of Recipe


From "The Lee Bros. Southern Cookbook"



List of Ingredients



• 2¼ cups sifted cake flour or 2 cups sifted bleached all-purpose flour, plus more for your work surface and hands
  
• 1 Tbsp baking powder
  
• 1 Tbsp plus 1 tsp sugar
  
• 1 tsp salt
  
• 4 Tbsp cold unsalted butter, cut into several pieces
  
• 2 Tbsp cold lard or vegetable shortening, cut into several pieces
  
• ¾ cup cold whole or lowfat buttermilk (preferably whole)
  






Instructions



1. Preheat oven to 400° F.
   In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard, and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses. (If you don't have a food processor, cut the fats into the dry ingredients in a bowl by mashing with a fork, a whisk, or a pastry blender; it will take about 3 minutes.)
   
   
2. Transfer the mixture back to the bowl, pour the buttermilk over it, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat it into a rectangle about 6 x 10 inches and 1 inch thick. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat it into a 6- x 10-inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6- x 10-inch rectangle about 1 inch thick.
   
   
3. Using a floured 2-inch biscuit cutter, cut the biscuits from the dough and place them about 1½ inches apart on an ungreased baking sheet. Bake for 15 to 20 minutes, until the tops just begin to brown. Serve the biscuits warm.
   
   Makes about 16 (2-inch round) biscuits.