12 ounces all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons lard or vegetable shortening
8 tablespoons cold, unsalted butter
1 ¼ cups cold whole buttermilk
Almond Honey Butter
1 stick salted butter-room temp (8 Tbsps)
¼ cup honey
1 tablespoon almond liqueur
Mix or whisk all ingredients in a bowl
Toast in oven at 350 until lightly browned.
Pulse flour, baking soda, baking powder, salt & sugar in a food processor to mix or place in a large mixing bowl and whisk all ingredients well.
Add the lard and butter and pulse until coarse crumbs form, or use a fork or pastry blender. Scrape into a large mixing bowl, make a well in flour mixture and pour in cold buttermilk. Mix well in a swirling motion, using your hands. Dough will be very sticky.
Lightly flour your surface and scrape out dough with your hands. Very lightly sprinkle a little flour on top and fold dough 3-4 times (don’t over-knead). Press together and roll top flat with rolling pin or use hands, to about a 1 ½ to 1 ¾ inch height.
Dip a round cutter in flour and press into dough to cut (repeat). Do not twist. Place biscuits on a cookie sheet lined with parchment paper, place in center of oven and bake 15 minutes at 400 degrees.
Remove from oven and slide off onto a cool surface to cool. Brush with butter, optional. Makes 8 biscuits