Buttermilk Biscuits, Three Ways From Sunday

​Buttermilk biscuit lovers in the South are divided by which of three key ingredient choices  – shortening, butter or lard – they prefer. The preferences are not confined to a particular state or even a particular city. Even within families, there are differences as to whether shortening is superior, or butter or lard. Each one tastes a bit different. Pick one and prepare to defend your choice.

Here are three buttermilk biscuit recipes we like, each baked a different way:

BUTTERMILK BISCUITS (WITH SHORTENING)
2 cups all-purpose flour
4 tablespoons shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk

DIRECTIONS
Preheat oven to 500 degrees. Place the flour, salt and baking soda in a sifter, and sift into a large bowl. Mix in the shortening with fingers or chop it in with a spoon. Add buttermilk and stir just enough to make an even dough. Lift the dough onto a floured cutting board and fold it over enough to make it smooth. Roll (using a floured rolling pin) or pat out the dough to a one-half inch thickness. Cut into round biscuit shapes, place them on an ungreased baking sheet, and bake in the oven for 10-12 minutes or until golden brown. This recipe is from Georgia.

​*****

BUTTERMILK BISCUITS (WITH BUTTER)
2 cups all-purpose flour
1/4 pound chilled butter
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk

DIRECTIONS
Preheat oven to 425 degrees. Stir together the flour, salt and baking powder into a large bowl. Mix in the butter with fingers until the pieces are small. Add buttermilk and long just enough to make an even dough. Lift the dough onto a cutting board, and fold it over two or three times to make it smooth. Roll (using a floured rolling pin) or pat out the dough to a one-half inch thickness. Cut into round biscuit shapes using a biscuit cutter or the rim of a small glass. Place the raw biscuits on an ungreased baking sheet, and bake in the oven for 20 minutes or until golden brown. This recipe is from Alabama.

​*****
 
BUTTERMILK BISCUITS (WITH LARD)
2 cups all-purpose flour
4 1/2 tablespoons lard
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup buttermilk

DIRECTIONS
Preheat oven to 450 degrees. Sift the flour together with the salt, baking soda and baking power into a large bowl. Work in the lard thoroughly with fingers into the dry mixture. Stir in the buttermilk until it forms a dough. Lift the dough onto a floured cutting board and fold it over gently twice. Use a floured roller to roll dough out to 1/2 inch thickness. Use a biscuit cutter to make the rounds, and place the raw biscuit on an ungreased baking sheet. Bake for 8-10 minutes or until golden brown. This recipe is from Tennessee.