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Southern Buttermilk Biscuits (with five variations)

Source of Recipe


From "The Heritage of Southern Cooking"






List of Ingredients



• 2 cups all-purpose flour, plus more as needed
  
• 1/4 tsp baking soda
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 6 Tbsp lard or solid vegetable shortening
  
• 3/4 cup buttermilk
  






Instructions



1. Sift the dry ingredients into a roomy bowl. Cut in the shortening with a pastry blender or fork until the mixture has the texture of coarse corn 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.
   
   
2. Preheat oven to 450� F.
   
   
3. Roll the dough out 1/2-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 desired size biscuits. Place the biscuits on a dark baking sheet and bake until golden brown, 10 to 12 minutes.
   
   Makes 25 to 30 biscuits.
   
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   CHEESE BISCUITS: Work 1/4 to 1/2 cup freshly grated sharp Cheddar or Parmesan cheese into the dough before rolling it out 3/8-inch thick. Cut into small biscuits and bake in a preheated 375� to 400� F oven. Serve with salad for luncheons, or for cocktails.
   
   ROSEMARY BISCUITS: Work 1/2 to 1 teaspoon crushed dried rosemary into the dough before rolling it out 1/2-inch thick. Cut into 2- to 2-1/4-inch biscuits. Serve with sausage, pork or lamb. Especially delicious as small biscuits served with smoked country sausage for a wintertime hors d'oeuvre or a Sunday brunch.
   
   WATERCRESS BISCUITS: Work 1/2 cup chopped watercress lightly into the dough before rolling the dough out very thin. Cut into 2-inch rounds. Make sandwiches of the rounds, using more whole watercress leaves as the filling. Press the biscuit halves together firmly to form a whole biscuit with the inner layer of watercress. Bake in a preheated 450� F oven. If the biscuits are baked at once, the watercress will remain bright and green. Delicious with chicken or seafood salads, ham, veal, baked or broiled chicken, pheasant or quail.
   
   HEARTY BISCUITS: Use 5 teaspoons baking powder. Roll the dough out 1/2-inch thick or thicker, and bake in a preheated 450� F oven. This ultimate tender and crisp biscuit is at its best when served with broiled or fried chicken, broiled or sauteed ham, country ham or chicken salad.
   
   THE ULTIMATE EXTRA-FLAKY BISCUIT: Make up the Southern Buttermilk Biscuit dough. Cover with wax paper or foil and refrigerate until well chilled, at least 20 minutes. Roll the dough out into a rectangle 1/2-inch thick on a lightly floured surface. Dot with 6 tablespoons (3/4 stick) chilled unsalted butter. Fold one-third of the dough over the center. Then fold the remaining third over the top to make 3 layers. Roll out the dough 1/2-inch thick. (The butter will smear some. Do not worry, but be careful to keep the dough and the butter cold.) Preheat the oven to 450� F. Cut the dough into biscuits. Place them on a dark baking sheet and bake until golden brown, 10 to 12 minutes.