Working at The Chic has many perks. Among them, being lucky enough to read Rachel’s new book, Party Girl, before it hits store shelves. Of course being Table Editor, I picked up on all the food and drinks mentioned in the book. After moving to Los Angeles, Landon Brinkley misses her mom’s scrumptious biscuits. And if I was Landon’s roommate, I’d totally make a batch of classic Southern buttermilk biscuits to make her feel less homesick.
There are many, many, many ways to make biscuits. Everyone and their grandmother has a special secret family recipe that is deemed “the best.” While I don’t have any personal ties or relation to the South, I can’t help but love a good ol’ biscuit myself. This is my version of the Southern favorite. To me, these are the perfect little pillows to cover with creamy sausage gravy. I’m sure Landon would agree. However, since its’ the beginning of the year, and I’m trying to be a tad bit healthier- boysenberry jam is just as heavenly!
The most delicious biscuits I’ve ever had were made with a mixture of butter and lard. I’ve been told by many biscuit aficionado and Southern cooks that lard is a must have in a proper buttermilk biscuit.
Don’t be turned off by lard. Over the years it has gained a rather unpopular opinion, but don’t believe the hype. Lard is simply rendered pig fat (think bacon grease without the smokiness).
Throughout history, during times of hardships (especially during wars), lard was commonly used instead of more expensive butter. Despite its reputation, lard has less saturated fat and less cholesterol than an equal amount of butter! AND unhydrogenated lard contains no trans fat, unlike many margarines and shortenings. Lard also has a relatively high smoke point, which makes it perfect for frying chicken. (My grandma made the best fried chicken and her secret is frying in lard.)
Without further ado, I present to you my buttermilk biscuits! Enjoy!
Buttermilk Biscuits, makes 8- 2” biscuits
Ingredients
1 cup all-purpose flour
1 cup cake flour
1 Tbsp baking powder
1 1/2 tsp granulated sugar
3/4 tsp fine sea salt
3 Tbsp unsalted butter, cut into cubes, chilled
2 Tbsp lard (or shortening), cut into cubes, chilled
3/4 cup buttermilk, cold
1 Tbsp unsalted butter, melted (optional)
Instructions
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, cake flour, baking powder, sugar, and salt. Add chilled cubes of butter and lard.
2. Using your fingers (or pastry blender or two forks) cut butter and lard into flour mixture until it resembles coarse sand. Work quickly as to not warm up the butter too much.
3. Pour in cold buttermilk and fold using a large spatula. Only fold about 8-10 times. Do not over mix.
4. The biscuit mixture should look a little shaggy and not fully combined.
5. Dump mixture onto a clean working surface and push dough together into a cohesive mass. If necessary, gently knead dough together. Pat dough into an even thickness of about 1 inch.
6. Cut biscuits using a 2-inch cutter dipped in flour. Push cutter down into dough and pull straight up. Do not twist cutter. Dip cutter in flour each time to ensure it does not stick to the dough. Gather remaining dough and roll out again to 1-inch thickness.
7. Place cut biscuits on prepared baking sheet. Arrange biscuits at least 1-inch apart from each other. If desired, brush tops of biscuits with melted butter. Bake for 15-18 minutes until biscuits have puffed up and risen. Transfer to wire rack and let cool slightly. Serve warm.
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 Tbsp baking powder
- 1 1/2 tsp granulated sugar
- 3/4 tsp fine sea salt
- 3 Tbsp unsalted butter, cut into cubes, chilled
- 2 Tbsp lard (or shortening), cut into cubes, chilled
- 3/4 cup buttermilk, cold
- 1 Tbsp unsalted butter, melted (optional to brush tops)
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, cake flour, baking powder, sugar, and salt. Add chilled cubes of butter and lard.
- Using your fingers (or pastry blender or two forks) cut butter and lard into flour mixture until it resembles coarse sand. Work quickly as to not warm up the too much.
- Pour in cold buttermilk and fold using a large spatula. Only fold about 8-10 times. Do not over mix.
- The biscuit mixture should look a little shaggy and not fully combined at this point.
- Dump mixture onto a clean working surface and push dough together into a cohesive mass. In necessary, gently knead dough together. Pat dough into an even thickness of about 1-inch.
- Cut biscuits using a 2-inch cutter dipped in flour. Push cutter down into dough and pull straight up. Do not twist cutter. Dip cutter in flour each time to ensure it does not stick to the dough. Gather remaining dough and roll out again to 1-inch thickness.
- Place cut biscuits on prepared baking sheet. Arrange biscuits at least 1-inch apart from each other. If desired, brush tops of biscuits with melted butter. Bake for 15-18 minutes until biscuits have puffed up and risen. Transfer to wire rack and let cool slightly. Serve warm.
