Breads

Southern Style Buttermilk Biscuits

My grandmother's recipe for great biscuits!

12
2-1/3 cups Whole Milk + 3 Tablespoons White Distilled Vinegar or 2 1/2 cups buttermilk
6 cups Self-rising Flour, Plus More For Kneading
1-1/2 teaspoon Salt (If you use salted butter, reduce to 1/2 teaspoon)
3/4 cups Lard (OR Butter OR Shortening OR A Combination)
Melted Salted Butter, For Brushing
Preheat the oven to 475 F. In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand. In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for! ***Baking time will vary depending on your oven the size of the biscuit cutter you use. I make mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
Nutritions

Calories
379

Sodium
830mg
34% DV

Fat
13g
20% DV

Protein
7g
15% DV

Carbs
53g
18% DV

Fiber
2g
9% DV