Originally Posted by Melana
Can you send the recipe please?
1 cup of unbleached all purpose flour
1 cup of cake flour
A little less than 2 tablespoons of double acting baking powder (let's say 4 or 5 teaspoons)
1/8 - 1/4 tsp baking soda
1 cup of Buttermilk
Salt to taste
2 tbsp lard
2 tbsp butter
Usually I weigh my flour but in this case it usually works out perfect if I use volume, still keep in mind you may need to add more liquid or flour to adjust at the end.
Preheat your oven to 450F. Sift both flours into a large mixing bowl, add the baking powder, baking soda, salt and black pepper, then mix together well. Next add the cold lard and butter and work them into the flour by hand, until it's crumbly. Don't over work the dough! After the cold fats are incorporated, add the buttermilk and stir until it just comes together. Again, don't over work the dough! This mixture should be wet and sticky, difficult to work with. Dust the top of it with flour and dump it onto a work surface. Lightly flour your hands and put a little on the side of the dough facing up. Roll the dough to your desired thickness, for me it depends on what I'm going to be using the biscuits for but generally about 1/2 inch. Use a cutter, coffee cup or whatever you want to cut them out, placing them on a lightly greased baking sheet. Bake until the outside is nice and brown, I usually check the bottoms to see when they are done, I like the bottoms to be a darker brown. I think it usually takes about 12 minutes but don't hold me to that.
I've made this recipe hundreds of times and I never get tired of it. You can swap out the buttermilk for a beer of your choice, just add a bit more butter or lard to make up for the loss of fat from the buttermilk. Same goes for regular milk. You can substitute the lard for bacon grease also.