Millie's Buttermilk Biscuits
By
Millie Johnson
@BISCUITMAKR
2
This is a true southern recipe and it uses lard . It makes a BIG difference if you use shortening! I tested recipes before I opened a diner and this recipe won hands down. The best compliment I got was when an elderly gentleman said "These biscuits are the closest to my mama's that I have ever tasted !" Keep leftovers in the fridge or freeze . They reheat great in the microwave. Also store lard in the fridge. It lasts longer and it's already chilled for use!
How to Make Millie's Buttermilk Biscuits
- Preheat oven to 375 degrees. Measure flour then sift into large bowl.
- cut lard into flour or flour hands and roll lard into little snakes and pinch off pea size pieces.
- Make a well in center of flour and add in buttermilk, starting with 2/3 cup and work flour into center. Add more buttermilk alittle at a time if needed.
- Turn out onto floured table and knead gently 4 or 5 times. Lightly dust rolling pin and dough with flour then roll out dough , rolling 1st one way then opposite way to about 1/2 - 3/4 in thick. Cut with floured biscuit cutter or use a soup can with both ends cut off. Gather leftover dough and knead back together , roll, and cut. Repeat till dough is used up.
- Spray cookie sheet with non-stick spray or using a paper towel, apply light coating of lard. Place biscuits 1/2 inch apart. Brush tops with buttermilk. Bake 15 - 20 minutes. Brush tops with alittle melted butter as soon as you take them out.
