** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse meal texture is obtained.
2. Add buttermilk and knead lightly but thoroughly.
3. The dough should be soft but not sticky: if it is, add a little more flour.
4. Knead for 1 minute; wrap in foil or wax paper and refrigerate for at least 20 minutes.
5. Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter.
6. (If you don't have one, a drinking glass of the desired diameter will work okay).
7. Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.
8. A variation she suggests that is very good for cocktail biscuits is to fold in 1/2 t dried rosemary, cut the biscuits small, and serve as ham (or smoked sausage) when baked.
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Dietary Notes:
This recipe is low-cholesterol with 7.33mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten allergies.
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