Yellowstone Season 4 Premiere Meal: Buttermilk Biscuits - Dapur Bunda

I'll be the first to admit that making biscuits has never come easy to me.  Until now.  I'm sure you've heard people say that they cook with Love.  Well, these biscuits were made with Love, but also.......with Lard.  I bit the proverbial bullet and purchased a container a few weeks ago.  I've always heard that lard is essential for delicious biscuits.  That rumor is true.

A few tips:  

• Use a pastry cutter.  It's the best way to cut the lard into the flour.
• Don't add too much buttermilk.  Too much liquid results in dense and heavy biscuits.
• When cutting the biscuits, don't twist the cutter even if you're tempted. Cut straight down and back up.  If you twist the cutter, the edges will seal and prevent the biscuit from rising.  

3 cups self-rising soft wheat flour (I swear by White Lily)

1/4 t. baking soda

1 t. sugar

1/2 cup lard

1 1/4 cup full fat buttermilk

2 T. butter, melted

Preheat oven to 425 degrees F.  Combine first three ingredients in a large bowl.  Cut in lard with a pastry cutter until mixture is crumbly.  

Add buttermilk, stirring just until dry ingredients are moistened.  

Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.  

Roll to a 3/4 inch thickness; cut with a 2 1/2 inch round cutter.  Place biscuits on a greased baking sheet.

Bake at 425 degrees F. for 14-16 minutes or until golden.  Brush tops with the melted butter.  Keep warm.

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