Imported from the web

Dolly Parton’s Buttermilk Biscuits

Name: Dolly Parton’s Buttermilk Biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour (Plus more as needed for the dough and work surface.); 1 tbsp baking powder; 1 tsp salt; 0.25 tsp baking soda; 5 tbsp lard or vegetable shortening (Use lard for extra savory flavor; bacon grease may also be used according to the accompanying tips.); 1 cup buttermilk (Use store-bought buttermilk or make it at home with vinegar or lemon.)

Recipe by Taste of Home

Imported by Kathy Thompson on SeeMeCook

Soft, tender 2-inch buttermilk biscuits made with flour, baking powder, and lard or vegetable shortening. The dough is lightly kneaded, chilled briefly, rolled, cut, and baked until puffed and golden.

24 servings45 minAmerican

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Ingredients

2 cup all-purpose flour (Plus more as needed for the dough and work surface.)
1 tbsp baking powder
1 tsp salt
0.25 tsp baking soda
5 tbsp lard or vegetable shortening (Use lard for extra savory flavor; bacon grease may also be used according to the accompanying tips.)
1 cup buttermilk (Use store-bought buttermilk or make it at home with vinegar or lemon.)

Steps

1
Sift the flour, baking powder, salt, and baking soda together into a large bowl.
2
Add the lard or vegetable shortening to the bowl. Using two forks or a pastry cutter, blend the fat into the dry ingredients until the mixture resembles coarse crumbs.
3
Add the buttermilk to the bowl. Use your hands to gently combine it with the flour mixture until a dough forms.
4
If the dough is too sticky, add flour a little at a time until you have a soft, manageable dough.
5
Knead the dough for 2 minutes, either in the bowl or on a lightly floured surface. The dough will remain very soft.
6
Wrap the dough in plastic wrap and refrigerate it for 20 minutes.
7
Preheat the oven to 450°F (230°C).
8
Roll the chilled dough on a lightly floured surface until it is about 1/2 inch thick.
9
Cut the dough into rounds with a 2-inch biscuit cutter or an overturned glass.
10
Place the rounds on an ungreased baking sheet about 1 inch apart. The pan may be lined with parchment paper if desired.
11
Bake for 13 to 15 minutes, until the biscuits are puffed and golden brown.
12
Serve the biscuits warm from the oven or at room temperature.

Notes

The biscuits can be served with butter, alongside chili, or with chicken, mashed potatoes, and gravy. Avoid overworking the dough, especially if substituting butter, because excessive gluten development can make the biscuits tough. The accompanying article notes that the biscuits remain soft for days.