Michael Symon's Elvis Biscuits
Elvis Biscuits Recipe: The secret to unbelievably flaky biscuits? Swap butter for lard.
- 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
Michael's Elvis Biscuit Recipe
4 ounces Lard (Cubed; Plus 2 tablespoons melted)
Preheat oven to 400º. Brush a baking sheet with the 2 tablespoons melted lard.
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.
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.
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.