5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted
Instructions
Place a rack in the upper-middle position of the oven and preheat
to 500°.
Make your own baking powder by sifting together the cream of
tartar and baking sod
In a large bowl, whisk together the salt, baking powder and salt.
Add the lard or butter and quickly work the pieces into the flour
with a pastry cutter or the tips of your fingers. The pieces
should be coarsely blended and resemble large peas.
Make a well in the center of the bowl and pour in the buttermilk.
Quickly mix the ingredients until the mixture just comes
together and forms a shaggy mass. Add 1-2 more tablespoons
of buttermilk if the mixture seems dry.
Immediately turn the dough out onto to a generously floured
surface and quickly knead the dough about ten times until a ball
forms. Gently flatted the dough and use a lightly floured rolling
pin to roll the dough out a thickness of 3/4 inch.
With a fork that has been dipped in flour, pierce the dough at
half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit
cutter to stamp out the biscuits. When you have run out of room
to stamp out more biscuits, carefully reform the dough and press
out as many as you can.
Arrange the biscuits on a parchment lined baking sheet and bake
until golden, about 10-12 minutes.
Remove from the oven a brush the tops with the melted butter.
Serve warm with butter, honey and/or jam.
Originally Submitted
6/1/2011
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