Most buttermilk biscuit recipes use lard or shortening or a combination of both. Biscuits made with lard or shortening are flaky. Biscuits made with butter are less flaky and more flavorful.
2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar (optional)
1/2 teaspoon salt
1/4 cup lard, shortening or butter
1 cup buttermilk
Preheat oven to 475° F. Place a rack in the center of the oven.
Sift the dry ingredients together into a medium-sized mixing bowl, then sift the dry ingredients
2 more times.
Add the butter in small pieces and mix until blended. Use your hands or a pastry cutter. Add the buttermilk and mix quickly. Do not over mix. The dough may be slightly sticky.
Turn the dough on a parchment lined kitchen counter. Sprinkle flour above and below the dough. Flatten the dough to about 1 inch thick with your fingers.
Cut straight down into the dough with a biscuit cutter or a small drinking glass, making sure not to twist the cutter when pushing through the dough. Place on a parchment lined shallow baking sheet and cover loosely with a towel. Allow to rest for 30 minutes before baking.
Bake for 12 minutes, or until lightly browned on top.
Yield: 20 biscuits.