Make a great big batch of buttermilk biscuits with this no-nonsense recipe. Serves a crowd!
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.