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Southern Country Biscuits

  • 2 cups self rising flour

  • 1 cup buttermilk

  • 2 oz lard

  • 1 oz butter (Can use all lard at equal weight)

Keep lard in the fridge to make sure it's cold
Using a spoon or a pastry cutter, mix the lard and butter into the flour until it resembles pea meal. 
Refrigerate for 15 minutes
Mix in the buttermilk. The dough will be slightly sticky
Knead until the dough is homogenous, do not knead any more than is necessary to bring the dough ball into a single mass.
Pat the ball into a flat about 1 inch thick. Using a lightly floured drinking glass punch out as many circular pre-biscuits as possible; reform remaining dough into a bal and repeat process until all dough is used up. Place biscuit forms on lightly greased baking sheet and bake in preheated oven at 350 degrees until slightly browned.