RCP: Buttermilk Biscuits

I'm making these for my son right now and thought that I would share my recipe. Enjoy!

2 cups AP Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
6 Tbsp. Unsalted Butter
2 Tbsp. Rendered Duck Fat*
3/4 - 1 cup Buttermilk

Preheat oven to 450 degrees

Mix the dry ingredients together in a bowl. With a pastry blade or your fingers cut in the butter and fat (I grate the butter on a cheese grater and then cut it in). Mix until the fat resembles very course meal with a few pea-sized chunks around. Mix in the buttermilk until the dough comes together.

Pat out the dough on a floured work surface to 1/2 - 3/4 inch thickness. Place the rounds into a cast iron pan. Bake for 10 - 12 minutes or until brown on top. Serve hot with your favorite biscuit topping.

* If you don't have duck fat just use 8 Tbsp. Butter.

rwj

Pics!!

[Jenise]

Darn you, Robert. I have been thinking since I got up this morning about making blackberry shortcake--the berries on our beach are ripe--and so far resisted. Your post just put me over the edge.

[Jenise]

Oh, and a question, and forgive me if this is too personal. But you mention your son often, and not so any other household member. Are you a single father?

Beautiful, Robert!

Oh, and a question, and forgive me if this is too personal. But you mention your son often, and not so any other household member. Are you a single father?

Just happened to be indulging my son in his favorite breakfast bread this morning.

rwj

We make essentially the same thing except with 4 tablespoons of lard. We have also recently abandoned all white flour for white wholewheat flour.

We also reserve the trailings from the cutouts in a sealed crock with another cup of buttermilk. This we use in lieu of the fresh buttermilk in future recipes. You get sourdough biscuits this way.

We also reserve the trailings from the cutouts in a sealed crock with another cup of buttermilk. This we use in lieu of the fresh buttermilk in future recipes. You get sourdough biscuits this way.

Nice! Thank, Carl.

rwj

[Jenise]

Robert, I thank you and my husband thanks you--the blackberry shortcakes were to die for.

Glad to be of service, Jenise! Did you Fed Ex me a shortcake?

rwj

I've been a big fan of these, but never knew how to make them myself. Thanks for sharing the recipe.

-Paul W.

Glad to be of service Paul. These are really easy to make and I hope that you enjoy them.

rwj