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Lower-Fat Fluffy Southern Buttermilk Biscuits

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Serves 8
Easy
425°F / 218°C

Ingredients

Adjust Servings:

	2 cups Self-Rising Flour See link to make your own and tip below
	3 Tbsp cold Lard Or unsalted butter or vegetable shortening
	1 cup Buttermilk Click the link to make your own with lemon juice
	2 Tbsp Unsalted Butter Or egg wash - see note below

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Lower-Fat Fluffy Southern Buttermilk Biscuits

Name: Lower-Fat Fluffy Southern Buttermilk Biscuits
Yield: 8
Cuisine: American
Ingredients: Self-Rising Flour: 2 cups; Lard: 3 Tbsp cold; Buttermilk: 1 cup; Unsalted Butter: 2 Tbsp

Just as fluffy and scrumptious as traditional biscuits, but with a bit less fat.

Features:

Cuisine:

American

Ingredients

2 cups Self-Rising Flour
See link to make your own and tip below
3 Tbsp cold Lard
Or unsalted butter or vegetable shortening
1 cup Buttermilk
Click the link to make your own with lemon juice
2 Tbsp Unsalted Butter
Or egg wash - see note below

Directions

Steps

1 Done	Equipment I prefer using a cast iron biscuit pan for best baking results, but you can you a muffin pan or a lined baking sheet. You will also need a rolling pin and a biscuit or cookie cutter (or a drinking glass rim also works).
2 Done	Preparation Preheat your oven to 425°F / 218°C. Spray, coat or line your baking pan or cast iron pan.
3 Done	Make the Biscuit Batter If you do not have self-rising flour on hand, you can make your own with 3 ingredients in less than 5 minutes. Get the self-rising recipe here. Cube the cold lard. Combine the self-rising flour and the cold lard (or butter or vegetable shortening - my preferred is lard) in cubes and mix lightly with your fingertips. Note: normal biscuits call for 2-3 times as much fat as this recipe. These will still be light and fluffy, but just not as defined with those buttery layers as with your traditional southern buttermilk biscuits. It is important that you do not overmix the fat with the flour, and that the fat is cold when mixing to obtain the fluffiest results possible. With your fingers, you will feel the flakiness of the dough forming.
4 Done	Add the Buttermilk to the Biscuit Dough Batter Add the buttermilk, a little at a time, while you mix with your hand until texture starts forming. Note: If you do not have buttermilk on hand, you can quickly make buttermilk by combining milk and lemon juice. Find out how to make your own buttermilk here. If the dough becomes too wet in the end, add a bit more flour.
5 Done	Roll the Dough and Form Biscuits Sprinkle all-purpose flour (not self-rising!) on your working surface and rolling pin. Roll the dough out to your desired thickness (eg 1/2 - 1" thick (.5 - 2.5cm)). Cut out the biscuit shapes and place in your pan or on the sheet (if on a sheet, make sure they are spread apart since they will expand during baking).
6 Done	Bake your Biscuits If desired brush with egg wash (egg white + 1 tsp water combined). Bake for approx. 12 minutes if you used a 3-inch cutter (7.6cm), or 16 min. if you used a 4-inch cutter (10.1cm), or until golden brown. To obtain even more golden-brown tops, melt 2 Tbsp of butter and brush with a pastry brush once out of the oven.
7 Done	Try topping off your fluffy buttermilk biscuits with easy old-fashioned homemade blueberry jam.
8 Done	Or top off these delicious biscuits with strawberries and jam or strawberry syrup.