Buttermilk Biscuits
Makes 2 dozen biscuits
Ingredients
4 cups all-purpose flour
1/2 tsp. salt
6 tsp. baking powder
1 tsp. baking soda
1 cup lard
2 cups buttermilk
All-purpose flour
Directions
Preheat oven to 375°.
Sift flour with salt, baking powder and baking soda. Cut in lard until mixture resembles coarse cornmeal. Add buttermilk and stir until dough leaves side of bowl.
Turn dough out onto a lightly floured board, and knead until smooth. Roll out to 1/2 thickness, and cut into 2-inch rounds. If there is no biscuit cutter at hand, use a water glass. (Turn glass upside down, dust rim in flour and cut biscuits.)
Bake on ungreased cookie sheet for 20 to 25 minutes, or until biscuits are golden brown.
From the book Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes by Maya Angelou. Copyright © 2004 by Maya Angelou. Reprinted by arrangement with Random House, an imprint of the Random House Publishing Group, a division of Random House, Inc. All rights reserved.
Ingredients
4 cups all-purpose flour
1/2 tsp. salt
6 tsp. baking powder
1 tsp. baking soda
1 cup lard
2 cups buttermilk
All-purpose flour
Directions
Preheat oven to 375°.
Sift flour with salt, baking powder and baking soda. Cut in lard until mixture resembles coarse cornmeal. Add buttermilk and stir until dough leaves side of bowl.
Turn dough out onto a lightly floured board, and knead until smooth. Roll out to 1/2 thickness, and cut into 2-inch rounds. If there is no biscuit cutter at hand, use a water glass. (Turn glass upside down, dust rim in flour and cut biscuits.)
Bake on ungreased cookie sheet for 20 to 25 minutes, or until biscuits are golden brown.
From the book Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes by Maya Angelou. Copyright © 2004 by Maya Angelou. Reprinted by arrangement with Random House, an imprint of the Random House Publishing Group, a division of Random House, Inc. All rights reserved.
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