These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
- Yield: Makes about 20
Source: Martha Stewart Living, March 2006
- 5 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon coarse salt
- 3/4 cup cold lard or vegetable shortening, cut into pieces
- 1/4 cup cold unsalted butter, cut into pieces, plus 1/4 cup melted butter
- 1 3/4 cups whole milk
Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.
Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2 1/4-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.
Brush tops with melted butter. Bake until light-golden brown and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes. Serve warm.