Wednesday, October 28, 2015

Buttermilk Biscuits

Who doesn't love a good crumbly, melt in your mouth biscuit? I absolutely love them and have tried ever different kind of canned biscuit and never got the results I wanted... until I found this recipe! It is adapted from an Amish cook book that I picked up. Amish cooking is something that I have really enjoyed. Their recipes are simple but make some of the most delicious food you will ever eat. I highly recommend picking up a book or two if you see any. This recipe was adapted from Classic Pennsylvania Dutch Cooking. These really take no time at all to make.

The original recipe called for vegetable shortening, I substituted lard in at a 1:1 ratio. Lard actually is better for you since shortening has a lot of chemicals. Also, if you do not have any buttermilk you can make some by adding 1 Tbsp cider vinegar or lemon juice to 1 c milk (my friend Ashlee told me that little nugget of information! I never have to buy butter milk AGAIN!)

Buttermilk Biscuits
Makes 16 biscuits
2 cups all-purpose flour
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 c lard
1 egg, lightly beaten
2/3 c buttermilk


Preheat oven to 400*F
1. Sift together flour, sugar, baking powder, and salt in a large mixing bowl.
2. Cut lard into chunks and add into the flour mixture. Use a pastry cutter and cut into the mixture. 
3. Stir in egg and buttermilk, mixing well.
4. Knead lightly on floured surface and pat or roll to about 3/4-inch thickness. (I left mine a little thicker. Better too thick than thin.)
5. Using a floured biscuit cutter, cut biscuits and place onto an ungreased cookie sheet.
6. Bake for 12-14 minutes or until golden brown.