Author Notes
The cut of lard and the sweet taste of butter make this biscuit a go-to recipe for any dinner. Add sage, rosemary or another herb for additional flavor. —Jim Kennedy
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Ingredients
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2 cups
AP Flour
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1 1/2 tablespoons
Baking Powder
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1 teaspoon
Sea Salt
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1/4 teaspoon
Sugar
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2 1/2 tablespoons
Unsalted Butter (additional to coat biscuits)
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2 1/2 tablespoons
Lard
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1 cup
Buttermilk (add 1 tsp lemon juice to whole milk and rest for 10 mins if needed)
Directions
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Preheat oven to 450. Sift flour, baking powder, salt and sugar together in bowl. Transfer ingredients to food processor. Cut butter and lard into 1 inch slices, place in flour mixture sideways to coat. Pulse until there are pea sized crumbs.
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Return to bowl, and with the tips of your fingers, press the larger pieces of butter or lard until smooth. Add milk and stir a spatula until the dough loosely comes together.
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Turn dough onto floured surface, shape into rectangle 10x6. Let rest for 15 minutes covered with a towel.
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Using 2 1/2 inch biscuit cutter, cut out biscuits and place on baking sheet with parchment or silpat. Coat with melted butter and a sprinkle of salt.
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Bake for 12 mins or until golden brown.
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