Buttermilk Biscuits 

Buttermilk Biscuits with Almond Honey Butter


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

Almond slivers

Toast in oven at 350 until lightly browned. 





Buttermilk Biscuits

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