Buttermilk Biscuits from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax a
Marie first learned to make real Southern biscuits from her friend Sarah Gaede, who insisted on White Lily self-rising flour and gobs of lard. Sarah taught Marie to use a light hand when mixing the...
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry cutter
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen scale
- Cooling rack
Ingredients
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup vegetable oil
- ⅔ cup buttermilk
- 1½ cups unbleached (all-purpose) flour, or more as needed
- 2 teaspoons baking powder
- 2 teaspoons sugar
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