Grating the butter will make it easier to work it into the dry ingredients. Placing the biscuits on the baking sheet next to each other will create a softer, pillowy biscuit. If you prefer a biscuit with a more dry and crisp exterior, simply place them on the baking sheet with a few inches of space between them.
Servings: 8biscuits
Author: Jennifer from 1840 Farm
Ingredients
1 ½cupsAll-purpose flour
½cupcornstarch
1 ½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
4Tablespoonsbutter, grated
2Tablespoonslard
½cupbuttermilk, chilled
1Tablespoonbutter, melted
Instructions
Preheat the oven to 450 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper or a silicone baking liner.
Combine the dry ingredients in a large mixing bowl. Add the grated butter and lard. Gently work the fats into the dry ingredients using your hands or a pastry blender. Remember that less is more and take care not to overwork the dough. The dough should include small globules of fat, so stop when tiny pieces of lard and butter remain.
Add the cold buttermilk and gently combine. The dough should be shaggy and quite wet. If it seems too dry, simply add a Tablespoon or two of buttermilk. Turn the shaggy dough out on to a well-floured surface. Gently gather the dough together into a square shape taking care not to stretch or compress it more than necessary. If needed, sprinkle the surface with a bit of flour to make it easier to work with. Grab two opposite ends of the rectangle and fold them towards the center, stacking the ends on top of each other. Turn the dough and repeat the folding process.
Gently shape the dough with as little working as possible into a rectangle before cutting into 6 to 8 biscuits. Carefully move each biscuit to the prepared baking sheet. I like to place my biscuits next to each other as it creates a very moist and soft textured biscuit. Brush the tops and exposed sides of the biscuits with melted butter before placing the baking sheet in the hot oven. Bake for 12-14 minutes until the tops are lightly browned and dry. Remove the biscuits from the oven and allow to cool slightly before separating and serving.