Real Southern Buttermilk Biscuits

Makes 12 to 14


3 C all-purpose flour, sifted
½ t kosher salt
½ t baking soda
1 heaping T baking powder
Almost ½ C lard room temperature
1-1 ¼ C buttermilk
Butter to melt on top


  • ​Use a large bowl with more than enough room for you to get your hands in and work the dough.
  • Sift the flour and add, then add the salt, soda and baking powder and stir with spoon or fork to incorporate throughout the flour. Make a well in the flour and add the buttermilk. Then, using your hands, take the lard and begin to work it in through the buttermilk only. Don’t incorporate into the flour yet. Rub between your fingers of one hand, pulling and squishing, until the lard is fairly distributed throughout the buttermilk, almost like a VERY lumpy gravy. Now, starting with small circle motions, begin to scoop your hand into the liquid and the flour, making sweeps all around to incorporate the flour and the buttermilk. Chances are you won’t use all the flour and don’t try. You’re looking for a texture just past sticky. Once you have that, roll the dough out onto a floured surface, and knead the mixture on top of itself only about 5-6 times, until it comes together. Don’t overwork. Try to do this with the fewest motions you can. It’s not a contest, just don’t linger. Get it done and together fast. When you have it formed into a circle, cover with a wet paper towel and let rest for 40 minutes, letting the glutens relax a little.
  • Preheat your oven to 450 degrees F. Pull out a bit of the dough to form each biscuit with your hands, just a bit larger than a golf ball. Roll into ball, flatten a little on arrange on a dark, ungreased baking sheet. Should make about 12. Bake for 7-8 minutes. Now, turn your broiler on for the last minute and a half of cooking. Leave the biscuits in the center of the oven and broil on high until it barely starts to toast the tops of the biscuits. (This is optional if you want more color.) Don’t overcook! Remove, brush with butter, and then serve!

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