Scott Peacock’s Classic Buttermilk Biscuits

[kaci]

Scott Peacock’s Classic Buttermilk Biscuits



1 tablespoon cream of tartar
1-1/2 teaspoons baking soda
5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted.


1. Set a rack in the upper third of the oven and preheat to 500 degrees.
Sift together the cream of tartar and baking soda to make baking powder. In
a large bowl, whisk together the flour, baking powder and salt. Add the lard
or butter. Working quickly, rub it between your fingertips until half is
coarsely blended and the remaining pieces are 3/4-inch thick.

2. Make a well in center of the flour. Add all the buttermilk and stir the
mixture quickly, just until it has blended and a sticky dough forms. (If the
dough appears dry, add 1 to 2 tablespoons buttermilk.)

3. Immediately turn the dough onto a generously floured surface. Using
floured hands, briskly knead about 10 times until a ball forms. Gently
flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.

4. Using a fork dipped in flour, pierce the dough through at 1/2-inch
intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and
arrange on a heavy, parchment-lined baking sheet. Bake until golden, about
12 minutes. Remove and brush with melted butter. Serve hot.

Makes 12 to 16 biscuits.

Adapted from Scott Peacock at Watershed Restaurant in Decatur, Ga.