Jamis Smart Buttermilk Biscuits Recipes

Steps:

• Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
• Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
• Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
• Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.

Steps:

• Preheat oven to 450 (425 convection).
• Line a baking pan with foil and spray with non stick spray.
• In a medium mixing bowl, combine dry ingredients.
• Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
• Add buttermilk and combine with a fork.
• Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
• Turn dough out onto a lightly floured surface, knead with lightly floured hands. 8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
• Roll out to about 1/2 inch thickness. Cut out with a 2" biscut cutter or a glass dipped in flour will work as well. Should yeild 8 to 10 biscuts.
• Arrange on the baking sheet with the sides lightly touching.
• Baking 15 to 20 minutes or until lightly browned.
• Remove and serve warm.
• These are great with a little butter and honey.