LOCATION: Recipes >> Breads Quick >> 2 c all-purpose flour
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2 c all-purpose flour
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1/4 t baking soda
1 T baking powder
1 t salt
6 T lard
3/4 buttermilk
Sift the dry ingredients in a large bowl and cut in the lard with
a pastry cutter or with two knives until a coarse meal texture is
obtained. Add buttermilk and knead lightly but thoroughly. The
dough should be soft but not sticky: if it is, add a little more
flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate
for at least 20 minutes.
Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick
on a lightly floured surface and cut with a biscuit cutter. (If
you don't have one, a drinking glass of the desired diameter will
work okay.) Transfer biscuits to a dark baking sheet and bake until
golden brown, 10-12 minutes.
A variation she suggests that is very good for cocktail biscuits
is to fold in 1/2 t dried rosemary, cut the biscuits small, and
serve as ham (or smoked sausage) when baked.
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