Baking Powder Biscuits - Cooking from Quilt Country

I made this recipe yesterday and froze over half.  They taste wonderful the first time around.  And I just pulled some out of the freezer and baked them for dinner - they are equally as wonderful.  I have a new recipe!!  For super tall biscuits, be sure to roll them out thick - 3/4 to 1 inch thick, honest it works!


"Cooking From Quilt Country:Hearty Recipes From Amish And Mennonite Kitchens".

MARCIA ADAMS' BAKING POWDER BISCUITS

Marcia Adams says, "This is one of my favorite biscuit recipes since the rolled-out biscuits can be frozen and then baked just before using. The combination of lard and butter makes them especially tender."

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Ingredients:

6 cups all-purpose flour
1/2 cup instant nonfat dry milk powder
1/4 cup baking powder
1/4 cup sugar
2 teaspoons salt
2 teaspoons cream of tartar
1 cup cold lard -- cut into chunks
1 cup (2 sticks) cold butter -- cut into chunks
1 3/4 cups buttermilk -- approximately

Preheat oven to 400F.

In a very large bowl, combine all the ingredients except the shortenings and buttermilk. With a pastry blender, cut in shortenings until mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. With a fork, quickly and lightly combine the ingredients. Not all of the flour will be incorporated at this point.

Turn the dough out onto a well-floured pastry cloth or board and, with floured hands, knead it 8 to 10 turns until smooth. Roll out to about 3/4 inch thick. Use a 2-1/2" biscuit cutter to cut the dough, and prick each biscuit 3 times with a fork.

At this point, either bake or freeze the biscuits. If using immediately, place about 2" apart on oiled cookie sheets and bake for 13 to 15 minutes or until golden brown. To freeze, place unbaked biscuits on sheets in freezer. When hard, transfer to plastic bags. To serve, remove as many biscuits as needed and bake frozen on oiled cookie sheets in a 400°F oven for 15 to 18 minutes.
Makes 30 biscuits