Recipes Bread + Dough The Best Biscuits 1 Review 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. By Edna Lewis Updated on July 25, 2018 Print Rate It Share Share Tweet Pin Email Chef Scott Peacock first met the venerable Edna Lewis when they cooked a fundraising dinner together in Georgia in 1990. The two shared a love for Southern cuisine and went on to forge a deep friendship, eventually publishing a book together called The Gift of Southern Cooking. Taste and authenticity were paramount for both cooks, and this spectacular fried chicken speaks to that. The bird is double brined; dredged in a mix of flour, cornstarch, and potato starch; and fried in a trinity of lard, butter, and bacon fat. Serve it with Lewis’ light, fluffy, irresistible biscuits. Photo: Greg DuPree Yield: 1 dozen biscuits Ingredients 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 Directions 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. Make Ahead 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. Notes 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. Serve With Fried Chicken with Tomato Gravy . Rate it Print