You want the steam to stay trapped in the oven to help with the rise. Do not open the oven door for at least the first half of baking time. Bake at 450☏/230☌ for 13-15 minutes until golden brown.This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. As an optional step, place the pan in the freezer for 10 minutes before baking.Place the biscuits in the prepared cake pan or baking sheet with the edges touching so they will rise up against each other.Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. Gently pat the scraps together to cut out the rest of your biscuits. Twisting can seal the edge of your biscuit, not allowing it to rise fully. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits.This process is creating layers that will create flaky biscuits. Pat out and fold again for a total of 6 times. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick.With floured hands bring the dough together into one mass. Turn the dough out onto a lightly floured counter.Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined.Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture.In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.Position an oven rack to the center position and preheat to 450☏/230☌.If you are looking for a vegetarian-friendly biscuit recipe, you can easily substitute the lard in this recipe for unsalted butter or vegetable shortening. The lard coats the flour creating a fluffy, tender, and very flaky biscuit. It’s creamier and more popular in baking than other types of lard. It is obtained through a process called rendering. Leaf Lard: The lard in this recipe is the star! Leaf lard comes from the fatty parts around a pig’s kidneys. You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits. Stir and let stand for 5 minutes before adding it to your dough. Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. If you do not have any on hand, you can easily make a substitute! I personally love the tang that buttermilk brings to biscuits.

Because buttermilk is cultured, it has an acidic quality to it. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.īuttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. It’s not so much that it makes these biscuits too savory.

Salt: Salt is what gives these biscuits flavor. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients. It gives the biscuit the rise and some fluffiness.īaking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. All-purpose is recommended but you can also make biscuits using self-rising flour.īaking Powder: Baking powder does most of the leavening in the biscuit. Flour: Flour is the main structure for these biscuits.

Big bear biscuits