Buttermilk Biscuit
Ingredients
Directions
Combine flour, lard, salt, soda, and buttermilk to form a dough.
Roll the dough thin and cut into biscuits.
Bake in a hot oven.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Provides the structure that holds the biscuits together as the dough sets.
- Lard
- Coats flour particles to keep the dough tender and encourages flaky layers.
The step that matters
Bake in a hot oven. A hot oven makes the moisture in the dough turn to steam quickly, which lifts the biscuit and sets its outside before the inside dries out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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