Recipes and Cooking Classic Buttermilk Biscuits 1.0 (2) 2 Reviews This piping hot, flaky biscuit recipe can be ready in less than 30 minutes. Store the homemade baking powder in a sealed container for the next time you're in the mood for quick bread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Bake Time: 8 mins Total Time: 10 mins Yield: 12 to 16 biscuits Jump to Nutrition Facts Ingredients 5 cup sifted unbleached all-purpose flour (measured after sifting) 1 tablespoon plus 1 1/2 tsp. Scott's Homemade Baking Powder (recipe follows) 1 tablespoon kosher salt ½ cup plus 2 Tbsp. packed lard or butter, chilled 2 cup chilled buttermilk 3 tablespoon unsalted butter, melted Homemade Baking Powder ¼ cup cream of tartar 2 tablespoon baking soda Directions Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.) Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot. Homemade Baking Powder In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks. Rate it Print Nutrition Facts (per serving) 231 Calories 12g Fat 26g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 231 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 8mg 3% Sodium 200mg 9% Total Carbohydrate 26g 9% Protein 6g Vitamin C 10.6mg 53% Calcium 70.7mg 5% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.