Recipe#2062

Title: Biscuits 08

From: Boyd Zenner bz2v@poe.acc.virginia.edu 
 Newsgroups: rec.food.recipes 
 Subject: Buttermilk Biscuits 
 Date: 30 Oct 1994 20:49:54 -0500 
 Message-ID: <199410301442.JAA108222@poe.acc.Virginia.EDU> 

2 c all-purpose flour
 1/4 t baking soda
 1 T baking powder
 1 t salt
 6 T lard 
 3/4 buttermilk
 Sift the dry ingredients in a large bowl and cut in the lard with
 a pastry cutter or with two knives until a coarse meal texture is
 obtained. Add buttermilk and knead lightly but thoroughly. The
 dough should be soft but not sticky: if it is, add a little more
 flour.  Knead for 1 minute, wrap in foil or wax paper and refrigerate
 for at least 20 minutes.
 Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick
 on a lightly floured surface and cut with a biscuit cutter. (If
 you don't have one, a drinking glass of the desired diameter will
 work okay.) Transfer biscuits to a dark baking sheet and bake until
 golden brown, 10-12 minutes.
 A variation she suggests that is very good for cocktail biscuits
 is to fold in 1/2 t dried rosemary, cut the biscuits small, and
 serve as ham (or smoked sausage) when baked.