About the Recipe
These biscuits make a great breakfast sandwich, especially when topped with some eggs and bacon from BOTL Farm and a slice of Cato Corner cheese.
2 cups flour
1/4 tsp baking soda
1 tbsp baking powder
1 1/4 tsp kosher salt
6 tbsp (4 oz) lard, cold (55 degrees Farenheit) ( BOTL Farm)
1 cup buttermilk, cold (Terra Firma)
Preheat oven to 450°F. Whisk together the dry ingredients
Add lard into the dry ingredients. Cut in with whisk until it resembles coarse cornmeal. Add buttermilk and mix in with fork, it will be wet.
On a floured counter, pat out dough to 1/2 inch thick. Fold the dough into thirds and then turn it 90 degrees. Repeat this pat out and fold process about 6 times to create layers and firm up the dough.
Pat the dough until 3/4 inch thick. Use a pint glass to cut into rounds.
Place the rounds on a lined sheet pan. Bake 12-15 minutes until golden brown
Recipe courtesy of BOTL Farm