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Crusty Buttermilk Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 11 Aug 2014 12:08:54 -0700
v114.n032.1
* Exported from MasterCook *

                          Crusty Buttermilk Biscuits

Recipe By     :
Serving Size  : 15    Preparation Time :0:15
Categories    : Biscuits/Crackers/Crisps        Bread
                  Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    5               cups  White Lily flour -- sifted before 
measuring, or all-purpose flour
    4          teaspoons  baking powder
    1         tablespoon  kosher salt
       1/2           cup  cold lard
    1 1/2           cups  cold buttermilk -- well-shaken
    3        tablespoons  unsalted butter -- melted

Preheat oven to 500F with rack in middle.

Sift together flour, baking powder, and salt into a large bowl. Add 
lard, coating it with flour, then rub between your fingertips until 
coarsely blended with some 1/2" lumps.

Make a well in flour mixture, then add buttermilk, stirring just 
until a dough forms (it will be soft and sticky). Turn dough out onto 
a floured surface and knead 8 to 10 times. Roll out dough with a 
floured rolling pin into a 12" round (1/2 " thick) and, using a fork 
dipped in flour, prick all the way through about every 1/2".

Cut out as many rounds as possible with a 2 1/2- to 3" round 
cookie/biscuit cutter dipped in flour (do not twist cutter).

Bake, almost touching, on an ungreased heavy baking sheet, rotating 
sheet after about 6 minutes if browning unevenly, until crusty and 
golden-brown, 12 to 15 minutes. Brush tops with melted butter and 
serve warm or at room temperature.

Cooks' note: Flour mixture with lard can be made 1 day ahead and 
chilled, covered.

Source:
    "epicurious.com"
S(Internet Address):
    "http://www.epicurious.com/recipes/food/views/Crusty-Buttermilk-Biscuits-241183";
Start to Finish Time:
    "0:30"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 244 Calories; 10g Fat (36.4% 
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
14mg Cholesterol; 533mg Sodium.  Exchanges: 2 Grain(Starch); 0 
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.