Makes: Approx. 12
I've tested and tried biscuit recipes for years and years always wanting to make a light and fluffy biscuit that was moist and tender, but I usually could not get the combinations right, until I used a recipe that called for yeast, low and behold it creates a beautiful light and tender biscuit, and I've finally come up with my version of the best biscuit ever.
5 cups all purpose flour
1 packet of yeast- bloomed (1/4 cup warm water and 1/2 teaspoon sugar to bloom)
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup cold leaf lard (see below)
2 cups buttermilk
Fresh herbs or spices if desired
Preheat oven to 400 degrees.
I purchase this gallon of lard from an organic hog farm in Minnesota, and it lasts for at least a year in the freezer. It is high quality, non-hydrogenized leaf lard and there is nothing better for biscuits, or frying for that matter. I don't use vegetable shortening ever, it is foul rancid crap that is the real cause of cancer in this country.
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