Danielle’s Biscuits
March 26th, 2017 
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I grew up making biscuits with my grandmother, so you can say biscuits are apart of who I am. But it wasn’t until I went off to cooking school that I took my love a step further and decided to develop my own recipe. I spent hours in the library looking at all different kinds of biscuits recipes. I tested many and started to learn how different fats and flours reacted with each other. This recipe is not for the calorie conscience- but trust me its worthy every bite! This recipe is truly food for the soul.
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Danielle’s Biscuits
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12, 2 inch biscuits
25 mins
40 mins
- 1 cup cake flour
- 1 cup all purpose flour, plus more for rolling out
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, cut into 8 small pieces
- ¼ cup lard, in 4 pieces
- 2/3 cup buttermilk
- 1 large egg, for egg wash
- Preheat oven to 400° F and line a sheet pan with parchment paper. Whisk the cake flour, all purpose flour, baking powder, baking soda, salt and sugar together in a large bowl.
- Cut butter into flour mixture using a dough cutter or your fingertips, until butter is evenly coated with flour and about the size of a pea. Add lard and coat evenly with flour, making sure the fat is evenly distributed throughout the mixture.
- Make a well in the center of the bowl and add the buttermilk. Gently work the flour mixture in towards the center of the bowl until it forms one soggy/shaggy mass. **Do not over work.
- Transfer the dough onto a lightly floured work surface. Kneed gently a few times until there are no dry crumbly chunks.
- Roll the dough out into a rectangle, 11 x 9 inches, and fold over into 3 sections.
- Roll the dough out again into a rectangle and repeat the 3 fold process two more times.
- Roll out the dough into a rectangle, 8 1/2 x 6 1/2 inches, until it’s about ½ inch thick.
- Cut the dough with a 2-inch diameter round pastry/biscuit cutter and place onto sheet pan.
- Lightly beat the egg with a splash of water in a small bowl. Brush the biscuits with egg wash.
- Bake until lightly golden brown for about 10-12 minutes.
- Don't like lard? Try using vegetable shortening or all butter.
- I love using these biscuits to make strawberry shortcake. Simply add another 3 tablespoons of sugar to the dry ingredients before cutting in the fat.
- You can stir in 1/2 cup of cheddar, cooked chopped bacon, and up to 1/4 cup of tender herbs like chive or dill.
- Make them mini- use a small biscuit cutter.
- Don't have biscuit cutters? No problem, use a knife and cut them into squares.
