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a sheet pan of biscuits. HeidiBillottoFood.com

Chef Bill Smith's Grandmother’s Butter & Lard Biscuits

Ingredients

  • 2 cups all-purpose self-rising flour soft wheat like White Lily preferred, plus extra for dusting
  • 1/4 cup 4 tablespoons unsalted butter, well-chilled and cubed small
  • 1/4 cup 4 tablespoons pure local leaf lard, well-chilled and cubed small
  • 3/4 to 1 cup cold whole buttermilk for the demo we used buttermilk from Ran Lew Dairy

Instructions

  1. Heat your oven to 425°F and grease or butter a cast-iron skillet or baking sheet.
  2. Put the self-rising flour in a bowl and work in the cold butter and lard with your fingers or two forks until crumbly.
  3. Stir in the buttermilk just until a soft dough comes together.
  4. Turn onto a floured counter, fold the dough in thirds a couple of times for layers, and gently pat it out into an 8-inch round about 3/4-inch to 1-inch thick.
  5. Cut straight down with a floured cutter without twisting, place them touching in the pan, and bake for 12 to 14 minutes until tall and golden brown.