Buttermilk recipe from Better Homes and Gardens.

Scott Peacock’s Classic Buttermilk Biscuits

Makes 12 to 16 biscuits

Prep: 10 minutes

Bake: 8 to 12 minutes

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Oven: 500 degrees

5 cups sifted unbleached all-purpose flour (measured after sifting)

1 tablespoons plus 1 ½ teaspoon homemade baking powder (see “Get Serious with Leavening,” under techniques in the feature “How to make a classic biscuit”) or purchased baking powder

1 tablespoon kosher salt

½ cup plus 2 tablespoons packed lard or butter, chilled

2 cups chilled buttermilk

3 tablespoons unsalted butter, melted

1. Heat oven to 500 degrees . 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 ¾ inch.

2. 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.)

3. 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 ¾-inch thickness.

4. Using a dinner fork dipped in flour, pierce dough completely through at ½-inch intervals. Flour a 2 ½- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet.

5. 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.

Nutrition information for each biscuit: 231 calories, 12 g fat (3 g sat. fat), 8 mg cholesterol, 200 mg sodium, 26 g carbohydrates, 2 g fiber, 6 g protein. Daily Values: 8 percent vitamin. A, 18 percent vitamin C, 7 percent calcium, 7 percent iron.

Scott Peacock, Better Homes and Gardens American Classics expert, is executive chef at Watershed Restaurant in Decatur, Ga., and was named Best Chef in the Southeast by the James Beard Foundation in 2007.