I’ve got good news and bad news. The good news is that my sister, reigning Biscuit Queen of the family, taught me how to whip up a batch of buttermilk indulgence this Thanksgiving. The bad news is I forgot the jar of home-rendered lard I had put aside in the refrigerator for the job. Because I’m dumb.
Thankfully Debbie still let me in the kitchen — even after my guilty admission — and she graciously allowed me to photograph and share the instructions. None of the measurements are precise, so just add what looks and feels right for your batch. Note: We used self-rising flour, but the necessary adjustments for all-purpose flour will be listed afterwards.
- Sift 3 cups of flour in a large bowl.
- Form a well in the flour, and add 3 or 4 pinches of lard.
- Using your fingers, combine lard with the top layer of flour, until it’s no longer detectable.
- Add 1 cup of buttermilk to the well. Do NOT skimp and use skim milk, or the Biscuit Gods will descend upon you with a fiery vengeance, forcing you to watch back episodes of this monstrosity. After all, if you’re going to eat a biscuit, eat a dang biscuit. With gluten, carbs, and above all, buttermilk.
- Begin working in small amounts of flour from the sides, mixing it with the liquid in the well. Do this while slowly rotating the bowl, adding equal amounts of flour from all sides. Continue adding and kneading until you have a ball of dough that can be easily lifted. There will be flour leftover, so don’t panic when you don’t use it all.
- Pinch off 2-inch sections of dough and roll into a ball, then flatten a bit in your palm. Place on a greased baking pan, and press down lightly with your knuckles.
- After all biscuits have been formed, brush the tops and sides with buttermilk.
- Bake at 450° for 15-20 minutes.
And now, a little photo diary of the experience:
Hope all of our readers in the U.S. enjoyed a peaceful Thanksgiving, surrounded by good food and good company.