Alton Brown “reloads” a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread.
Yield: 8 biscuits
Special Hardware:2 1/2-inch biscuit cutterCook’s Note(weights are given where it matters and yes, metric is better)
Heat oven to 450ºF.
In a large mixing bowl, sift together dry ingredients. Working quickly (so the fats don’t melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
Make a well in the center and pour in the chilled buttermilk. Stir until dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over itself 2 times so it that it takes up any remaining flour, and then turn it out onto a lightly floured work surface.
Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself 8 more times, turning one quarter turn between each folding motion. Press dough into a 1-inch thick round. Cut out biscuits with a floured 2 1/2-inch biscuit cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting.
Place biscuits in oven and bake 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and light gold on top, 10-12 minutes.
Remove to a clean tea or kitchen towel set in a bowl and fold towel over to preserve warmth and steam. Serve with butter and jam or mustard and thin cut ham or sausage patty or just eat them.