It’s similar to making homemade pie crust. Cold fat – Cold butter and lard help create pockets of air while they bake.Tips on making homemade Buttermilk biscuits Bake – Bake in a preheated 475 degree oven for 15 minutes or until tops of biscuits are golden brown.Place into baking pan – Place biscuits close together in buttered cast iron pan or baking dish.Cut the biscuits – Use a 3-inch biscuit cutter to cut biscuits.Gently fold the dough over itself into layers. Fold the dough – This makes the layers.Work the dough – On a lightly floured surface, press the dough together with your hands into a rectangle shape.Add the buttermilk – Add cold buttermilk and incorporate with a rubber spatula just until the dough starts to come together.Cut in fat – Use a pastry blender to cut in lard and butter into the dry ingredients.Mix dry ingredients – In a large mixing bowl, combine flour, salt and baking powder.The key to making flaky buttermilk biscuits is keeping ingredients cold and not overworking the dough! For best results, we highly recommend using real buttermilk. Buttermilk – Not only does it help create tender biscuits, the acidity of buttermilk reacts to the baking powder and helps them rise.This leavening agent helps biscuits rise. Baking powder – Be sure your baking powder is fresh.
Lard or vegetable shortening – Lard is my personal preference, but you can also use vegetable shortening (Crisco) for this recipe.Butter – Using a high-quality butter is key in making incredible homemade biscuits.It really makes a difference in baking recipes. All-purpose flour – Be sure and use a good-quality all-purpose flour brand, such as Bob’s Red Mill or King Arthur Flour.Foolproof biscuit recipe – Any level of baker can make this biscuit recipe and have great success!.Gives you fluffy, extra flaky biscuits – Layers and layers of soft, fluffy and flaky biscuits.Uses pantry ingredients – Uses ingredients that are readily available at most grocery stores and likely already in your pantry.
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