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Michael Symon's Elvis Biscuits

Elvis Biscuits Michael Symon
Flaky Biscuits
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Elvis Biscuits Recipe: The secret to unbelievably flaky biscuits? Swap butter for lard.
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ingredients
  • 4 ounces Lard (Cubed; Plus 2 tablespoons melted)
  • 2 cups Cake Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 3/4 cup Buttermilk
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 ounces Lard (Cubed; Plus 2 tablespoons melted)
    Preheat oven to 400º.  Brush a baking sheet with the 2 tablespoons melted lard.
  • 2
    2 cups Cake Flour
    2 teaspoons Baking Powder
    1/2 teaspoon Baking Soda
    1/2 teaspoon Kosher Salt
    3/4 cup Buttermilk
    In a large bowl, combine the cake flour, baking powder, baking soda, and salt.  Add the cubed lard and blend the mixture by hand, crushing it between your fingertips, as if you were making pie dough.  Continue mixing while adding the buttermilk.  Make sure not to overwork the dough.
  • 3
     
    Drop the biscuits with a spoon onto the prepared baking sheet, leaving space between each one.  You should have 12 biscuits, each about the size of a peach.  Bake until lightly browned, about 15 minutes.

    Helpful Tips:
    1. Use cake flour because it has less gluten and makes a lighter biscuit.
    2. To lessen the calories, substitute the lard for a different fat.
    3. Add buttermilk slowly until desired consistency is reached; you may not need to use it all.
    4. Avoid overworking the mixture to keep the biscuits light and fluffy.
 
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