Buttermilk Biscuits

This recipe is part of my Hero Collection, it represents Tom from Uncle Tom's Cabin. I chose this recipe because I got it from a cookbook by Edna Lewis, a chef of Southern cuisine. Edna Lewis was the granddaughter of an emancipated slave. And her cookbooks are very traditional.

Tom is a hero to me because he had a lot of integrity. He was also very kind, friendly and faithful.

Instructions:

Preheat the oven to 450 F.

 In a large bowl, sift the flour, salt, soda and baking powder.

 Add the lard, and blend together with a pastry cutter or your fingertips.

 Until the mixture is has the texture of cornmeal.

 Add the buttermilk all at once by scattering it over the dough. Stir vigorously with a stout wooden spoon. The dough will be very soft in the beginning, but will stiffen as you keep mixing.  After the dough has stiffened, scrape from the sides of the bowl into a  ball, and spoon onto a lightly floured surface for rolling. Dust over lightly with about a tablespoon of flour as the dough will be a bit sticky. Flatten the dough out gently with your hands into a thick, round cake, and knead.

Dust lightly if needed, be carful not to use too much flour and cause the dough to become too stiff. Dust the rolling pin and rolling surface with flour. Roll the dough out evenly to a 1/2-inch thickness. 

 Pierce the surface of the dough with a table fork.

 Dust the biscuit cutter in flour first; this will prevent the dough sticking to the cutter and ruining the shape of the biscuit. Dust the cutter as often as needed. Don't wiggle the cutter when cutting the biscuit! Cut the biscuits close together to avoid having big pieces of dough left in between each biscuit. Trying to piece together and re-rolling leftover dough will change the texture of the biscuits.

 Place the biscuits 1/2 inch or more apart on a heavy cookie sheet or baking pan.

 Bake for 13 minuets.

Remove from the oven, and let them rest for 3 to 4 minuets. Serve hot. Covered in butter or some other yummy topping.

Buttermilk Biscuits

From The Taste of Country Cooking by Edna Lewis

3 cups sifted flour

1 scant teaspoon salt

1/2 teaspoon baking soda

4 teaspoons baking powder

2/3 cup lard

1 cup plus 2 tablespoons buttermilk (if you are using regular sweet milk, omit the baking soda and 2 tablespoons milk)

Preheat the oven to 450 F.

 In a large bowl, sift the flour, salt, soda and baking powder.  Add the lard, and blend together with a pastry cutter or your fingertips until the mixture is has the texture of cornmeal. 

Add the buttermilk all at once by scattering it over the dough. Stir vigorously with a stout wooden spoon. The dough will be very soft in the beginning, but will stiffen as you keep mixing.
After the dough has stiffened, scrape from the sides of the bowl into a  ball, and spoon onto a lightly floured surface for rolling.
Dust over lightly with about a tablespoon of flour as the dough will be a bit sticky.
Flatten the dough out gently with your hands into a thick, round cake, and knead.
Dust lightly if needed, be carful not to use too much flour and cause the dough to become too stiff.
Dust the rolling pin and rolling surface with flour. Roll the dough out evenly to a 1/2-inch thickness.  Pierce the surface of the dough with a table fork.
Dust the biscuit cutter in flour first; this will prevent the dough sticking to the cutter and ruining the shape of the biscuit. Dust the cutter as often as needed. Don't wiggle the cutter when cutting the biscuit! Cut the biscuits close together to avoid having big pieces of dough left in between each biscuit. Trying to piece together and re-rolling leftover dough will change the texture of the biscuits. 

 Place the biscuits 1/2 inch or more apart on a heavy cookie sheet or baking pan. Bake for 13 minuets.Remove from the oven, and let them rest for 3 to 4 minuets.
Serve hot. Covered in butter or some other yummy topping.