M-J’s Buttermilk Biscuits
3 cups of white or unbleached white flour
3 teaspoons of baking powder
One teaspoon of salt (I use Himalayan salt)
1 and 1/4 cups of buttermilk
One stick of butter (1/2 cup)
1/2 cup of lard (manteca)
1/2 cup of flour for working dough on the counter
¼ cup of melted butter and lard for brushing layers—composed of equal parts of each
Arrange bits of butter and lard over the 3 cups of flour in a large bowl. Toss butter and lard with flour, baking powder and salt. Cut the fats into the dry ingredients, and add a tablespoon of cold water, mixing until the dough looks like a bunch of small peas. Cover the bowl with plastic wrap. Put into refrigerator for about ten minutes. Remove to counter again and incorporate the buttermilk, mixing gently. 2. Turn dough out onto your counter, which has been dusted with flour. Gently knead the biscuit dough 3 or 4 times, adding a bit of extra flour if necessary. With floured hands, form dough into a rectangular shape, about ½ inch thick. Brush dough with a bit of your melted fat mixture, and dust it with flour. Fold dough over onto itself. Roll it out into a new rectangle, brush again with melted fat and dust with flour. Repeat the last two steps once more. Cut 3/4 inch high dough into biscuits with a small glass or my favorite, an empty, clean tomato paste can. If you are using the biscuits for canapes, roll the dough 1/2 inch thick. Brush tops with melted fat. These layered biscuits are easy to crack open and fill with marmalade or, if one uses them as canapes, various meats. To make a croissant biscuit, cut the dough, which has been flattened to 1/8 inch, four inches wide and brush with melted fat as above. Roll and pinch ends together.
Bake biscuits in a pre-heated 450° oven until they are lightly browned.
Serve with chicken dishes of all kinds; these biscuits also complement beef and pork. If you have company for breakfast, making these fresh biscuits is sure to be appreciated, especially if served with a selection of jams, jellies and marmalade.
M-J's Buttermilk Biscuits
M-J de Mesterton, 2009
M-J's Buttermilk Biscuits with Sausage Patties
Recipe and Photo Copyright M-J de Mesterton 2009
