Scott Peacock got this delectable biscuit recipe from Edna Lewis, the legendary Southern cook and his mentor.
In 2018, Food & Wine named this recipe one of our 40 best.
1 1/2 cups all-purpose flour
1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold lard or vegetable shortening, cut into pieces
1/2 cup buttermilk
1 tablespoon unsalted butter, melted
How to Make It
Preheat the oven to 450°. In a bowl, sift the flour with the baking powder, baking soda and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.
The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.
To make your own single-acting baking powder, combine 2 tablespoons of cream of tartar with 1 1/2 tablespoons of cornstarch and 1 tablespoon of baking soda. The mix will keep in a tightly sealed jar for up to 1 month.