Introduction: Southern Hand Rolled Biscuits

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There is nothing better at breakfast or brunch than a good old-fashioned southern biscuit. This version is very old school, using buttermilk, lard, and hand-rolling to create light and fluffy biscuits the perfect size for breakfast slider sandwiches or biscuits and gravy.


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Step 1: Whisk and Fatten

In a large shallow bowl, whisk together salt, flour, and baking powder. Take one 1/4 cup portion of lard and cut into pea-sized pieces and add to flour mixture. Set a timer for 5 minutes. Using a finger-snapping motion, mix the lard into the flour until it looks nice and crumbly and no large pieces of lard remain. Shake the flour occasionally to bring large chunks of lard to the top so they can be "snapped" into the flour.

If this process took 5 minutes or longer, place the flour into the fridge for about 10 minutes to keep the fat chilled.

Step 2: Fatten and Form

Using the second 1/4 cup portion of lard, cut into chunks about the size of a marble and add to the flour mixture. Using the same finger-snapping motion, mix these larger chunks of fat into the flour until no large pieces remain and the flour looks nice and crumbly. If this took longer than 5 minutes, place the flour back into the fridge for another 10 minutes to chill the fat.

After ten minutes, form a hollow in the center of the flour and pour in the buttermilk. Using a spoon or a spatula, slowly incorporate the flour into the milk until a nice sticky dough is formed.

Step 3: Rolling, Rolling, Rolling...

Place the dough on a well-floured bread board and form into a rough square shape. cut into four pieces. Cut each quarter into three smaller pieces. Hand roll these pieces into round balls.

Step 4: Bake and Eat!

Preheat oven to 425 degrees Fahrenheit. Place the dough balls into an oiled skillet and bake in the oven for 15 minutes until golden brown.

I served mine as spicy chicken sliders with egg and white kimchi.