Buttermilk Biscuits

from: The All-Purpose Cookbook, Joy of Cooking, May 1982, page 634

Preheat oven to 450°

Sift together into a mixing bowl:

1 ¾ cups sifted all purpose flour

½ tsp salt

2 tsp baking powder

1 tsp sugar

½ tsp baking soda

Cut in:

¼ cup lard or 5 tbsp butter

Add and lightly mix:

¾ cup buttermilk

Turn the dough onto a floured board.  Knead it gently for ½ minute.  Pat the dough to thickness of ¼ inch.  Cut with a biscuit cutter. Bake 10 to 12 minutes.


Uneaten biscuits are great to crumble and freeze to use at a late time.

Fried Chicken

Wash, dry, soak in buttermilk for 4 hours.

Flour Mixture: flour, kosher salt, pepper, paprika (enough to coat all the chicken pieces and enough to make gravy with when the chicken is done.)

To a cast iron skillet (the best) or other skillet add veggie oil 1/2 way and heat  to 325°.

Remove chicken from buttermilk and dredge in flour mixture.

Gently add chicken to the hot oil. Cook for 9-12 minutes until dark golden brown then turn chicken over.

Cover and cook for an additional 10 minutes until the chicken is cooked to 165°.

Transfer chicken to cookie rack above a brown paper bag to drain.

Serve hot, room temp or cold.