Ingredients Jump to Instructions ↓

  1. 5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)

  2. 1 T. plus

  3. 1 t. baking powder (recipe follows)

  4. 1 T. kosher salt

  5. 1/2 cup cold lard

  6. 1 1/2 cups well-shaken cold buttermilk

  7. 3 tablespoons unsalted butter , melted Homemade baking powder

  8. 1/4 cup cream of tartar

  9. 2 T. baking soda

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500°F with rack in middle. Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some ½-inch lumps. Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (½ inch thick) and, using a fork dipped in flour, prick all the way through about every ½ inch. Cut out as many rounds as possible with a 2½- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter). Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes, until crusty and golden-brown, 12-15 minutes. Brush tops with melted butter and serve warm or at room temperature. For baking powder: Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.


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