Buttermilk Biscuits

Make a great big batch of buttermilk biscuits with this no-nonsense recipe. Serves a crowd!

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.

Step: 3

Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.

Step: 4

Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.

Per Serving: 189 calories; protein 5g; carbohydrates 29.9g; fat 5.1g; cholesterol 5.8mg; sodium 551.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.