MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmhouse Tallow Buttermilk Biscuits
Categories: Breads
Yield: 6 Servings
2 c A-P flour
1 tb Baking powder
1/2 ts Baking soda
1 ts Salt
1/3 c Leaf tallow; very cold *
1 c Buttermilk; very cold
Butter; melted,
- for brushing
* How To Render Your Own Tallow Link
<
https://www.livingwaterranchky.com/healthy-beef-tallow>
Set the oven @ 450°F/232°C.
In a large bowl combine the flour, baking powder, baking soda, and
salt. Add the tallow and cut into the dry ingredients using a
pastry cutter or fork (you can also pulse it with a food processor)
until it resembles coarse crumbs. Add the cold buttermilk and stir
it until just barely combined (a few little lumps are fine), be
careful not to over-stir. If adding any herbs or cheese, add them
in with the buttermilk. The dough will be fairly wet, this is
normal.
Flour a space on your counter or table and turn the dough out onto
the surface, using floured hands, very gently pat the dough until
it's uniformly 1" thick. Gently fold the dough in half, turn it
90°, then fold it in half again. Wrap the dough in plastic wrap and
chill in the fridge for at least 30 minutes.
Back on your floured surface, gently pat out the dough to 1" thick
again and use a 3" round biscuit cutter (lightly floured) to cut
out rounds, pressing straight down and pulling straight up without
twisting or wiggling the cutter. No biscuit cutter? A washed soup
can or drinking glass will work in a pinch too. Gather up the
scraps, gently knead them together and pat the dough out to 1"
thickness. Cut out the remaining rounds.
Place the biscuits on a lined sheet pan and bake for about
12 minutes or until the biscuits are golden brown. Brush the hot
biscuits with butter (the biscuits will readily absorb it) and
serve the biscuits immediately while warm.
Variations:
Fresh herbs or shredded cheese make for a great addition to change
things up some.
Recipe FROM:
https://www.livingwaterranchky.com
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