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Biscuits, Crusty Buttermilk: Submitted by: | Date Added: 13 Sep 2011
Listed in: Breads / Yeast

5 cups White Lily self-rising flour measure after sifting
1 Tablespoon baking powder
1 teaspoon kosher salt
cup lard or (unsalted) butter cold
1 cups buttermilk (plus a few tablespoons if more is needed) chilled

3 Tablespoons unsalted butter melted

Cooking Instructions

1) Preheat oven to 500F F. Put the flour, baking powder, and salt in a mixing bowl. Whisk well to combine. Grate the butter over the flour in the bowl. Mix butter into the flour with fingers--light touch.

2) Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk.

3) Turn dough immediately onto a generously floured surface (use all purpose here), and with floured hands knead briskly 8 to 10 times until a cohesive dough is formed.

4) Gently flatten the dough with your hands so it is of an even thickness. Continue flattening with gentle patting until 1" thickness. With a dinner fork dipped in flour, pierce the dough completely through at -inch intervals.

5) Lightly flour a 2 - or 3-inch biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch. Do not reroll the scraps. Just bake the rest of the dough pieces, as is, and enjoy as a treat.

6) Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate pan if needed to ensure even cooking.) Remove from the oven and brush with melted butter. Serve hot.

7) Serve hot out of the oven with butter and honeycomb!

NOTE: Scott Peacock's original recipe was:
White Lily flour (NOT self-rising)
1½ Tablespoons of baking powder
1 Tablespoon kosher salt

Based on a Scott Peacock recipe.

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