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Author Notes: Using a mixture of rendered leaf lard and butter gives these biscuits an incredible flavor and a beautiful tender and flaky texture. —Cara Nicoletti
Makes: 10 to 12 three-inch biscuits
cup pastry flour
tablespoons baking powder
teaspoons kosher salt
teaspoon baking soda
stick (8 tablespoons, 4 ounces) unsalted butter
cup (1/4 pound, 4 ounces) rendered leaf lard
cups all purpose flour
1 1/4 to 1 1/2
- In a mixing bowl, whisk together the pastry flour, baking powder, salt, and baking soda. Cut the butter and leaf lard into cubes (roughly 1 inch) and toss them in the flour mixture. Put the bowl in the freezer until the butter and leaf lard are completely frozen, about an hour.
- Once the fats are frozen and the dry ingredients are icy cold, transfer the mixture to a food processor and pulse until pea-sized chunks of fat are distributed throughout the flour.
- Transfer the mixture to a large bowl and add the all-purpose flour. Toss until the butter and lard are spread evenly throughout.
- Add 1 1/4 cups of the buttermilk and mix gently. Test to see if the dough holds together when you squeeze it. If it doesn’t, add the remaining 1/4 cup buttermilk, tablespoon by tablespoon, until it does.
- Line a baking sheet with parchment paper or a silicone baking mat. Bring the dough together on a lightly floured surface and roll to 3/4 to 1 inch thick. Cut the dough into 3-inch rounds with a circle cutter and place the biscuits on the lined baking sheet. You can re-roll once with the leftover scraps of dough, but that batch won’t be quite as flaky.
- Place the biscuits in the freezer while you preheat the oven to 400° F. Beat the egg and cream together and brush the tops of the cold biscuits with the egg wash.
- Bake until golden brown, 20 to 25 minutes.
- Note: These biscuits freeze really well, just egg wash them right before baking. They can go into the oven still completely frozen, just increase the baking time by about 10 to 12 minutes.
- This recipe is a Community Pick!