[boar_d_laze]

When you compare this recipe to Phil's you'll see that I use a lot more shortening (lard), proportionally than he does. My recipe is my own perfected recipe, and not copied from another source. But my shortening proportion is on the highish hand of average, while Phil's is very low indeed. Furthermore, olive oil is a very uncommon shortening choice, in the U.S. at least. This is in no way a criticism of Phil's recipe -- just a distinction. I look forward to trying it.

Nearly all biscuits are easy to make. The trick is developing the right, light touch with the dough and the sense to know when there's enough liquid.

Here's a buttermilk biscuit recipe -- very traditional, very easy. The hardest part is the shopping. You'll need buttermilk and lard. But if you like, you can use regular milk and vegetable shortening or butter. But buttermilk will give you the best rise and taste; and lard will give you the best texture ... and taste.

If you choose to use butter or vegetable shortening, you'll want to slightly less than you would lard. If you choose to use milk instead of buttermilk, you'll also use slightly less.


Ingredients:

3 cups all purpose flour
1-1/2 tbs baking powder
1 pinch to 1/2 tsp baking soda
1 pinch salt
3/4 cup lard, cold if possible (or 1/2 cup butter or Crisco)
1 to 1-1/2 cup cold buttermilk (or 3/4 to 1-1/4 regular milk)
(Option 1: 1 tbs sugar)
(Option 2: 1 or 2 finely chopped green onions aka scallions aka spring onions; and 1/3 - 1/2 cup grated cheddar or pepper-jack cheese)
(Option 3: 1/2 tsp finely chopped fresh rosemary, 1/4 tsp dried thyme, 1/4 tsp rubbed sage)

Technique:

Measure the flour, baking powder, baking soda, salt and sugar (if using) into a bowl. Mix with a fork. Add the lard and cut in with a pastry cutter, until lard pieces are very small and well coated. The flour will resemble corn meal.

Add the spring onions and grated cheese if using. Or, the rosemary, sage and thyme if using. Mix in with fork.

Add the first cup of buttermilk and mix dough quickly and gently. If there's not enough liquid for to incorporate all the flour and bring dough together, add another 1/4 cup, then the last 1/4 cup if necessary. (I usually use around 1-1/3 to 1-1/2 cup; it's humidity dependent.)

The dough will feel damp, sticky, soft and light -- all at the same time. If you have the time, wrap the dough in cling wrap and refrigerate for at least 1/2 an hour to allow the glutens to relax before rolling out.

Preheat oven to 425F

Prepare board with a generous amount of "bench flour." Flour your rolling pin as well if you use one. Unwrap dough and place on flour. Generously sprinkle top with more flour. Knead very gently a few times, adding a little more flour if necessary, so dough no longer feels sticky. Stop kneading when dough starts to firm up -- even a little.

Note: It helps to use a straight pin, rather than a tapered or a roller (pin with handles and ball bearings), because it's easier to control touch and thickness.

Make sure board and top of dough have flour on them, and roll gently or pat dough out very to 1/2" thick.

You can cut biscuits with a floured cutter or a floured knife. All edges must be cut, or biscuits will not rise evenly. That means, if you're using a knife, you have to trim the outside edges first. (I usually use a 12" chef's knife to cut diamond shapes, but sometimes I use a glass, or sometimes a biscuit cutter.)

Place on a clean, ungreased baking sheet -- ideally with the edges touching (for better rise). Brush the tops lightly with buttermilk (or milk, or melted butter). Place the sheet on your oven's middle or upper rack and bake for 20 - 25 minutes, until tops are brown.

BDL