(Pan Biscuits) CLOUD-NINE BISCUITS 2 cups White Lily all-purpose flour (using dip-and-sweep method of measuring) 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup lard, chilled 1-1/2 to 1-3/4 cups buttermilk, chilled 2 cups White Lily all-purpose flour, for shaping 1 tablespoon unsalted butter, softened Position oven-rack at center of oven. Preheat oven to 475 degrees. Lightly butter 8 x 1-1/2 round cake pan. Whisk dry ingredients together in mixing bowl. Cut lard into flour mixture until bits are no larger than pea-size. Pour buttermilk into flour mixture and gently fold in, to combine. Dough should be very wet and resemble cottage cheese; adjust amount of buttermilk as needed. Let stand for two or three minutes. Pour two cups of flour into separate bowl for use in shaping biscuits. Flour hands well. Spoon biscuit-size amount of dough into flour and sprinkle flour over top to cover. Pick up in hands and shape into tall round while shaking off excess flour. Place round of dough in pan. Repeat until all dough is used and pan is filled. Bake for 20 minutes, or until tops are golden-brown. Remove from oven. Brush pat of softened butter over top. Return to oven for two minutes to crisp tops of biscuits. Turn out onto plate. Serve hot. Makes about nine biscuits.
Posted on: Tue, 06 Jan 2015 05:38:05 +0000
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