Servings: 4 Prep Time: 10 minutes Cook Time: 15-20 minutes
- 2 Cups AP Flour (More for dusting)
- ¼ tsp Baking Soda
- 1 TBS Baking Powder (aluminum free)
- 1 ¼ tsp Kosher Salt
- 6 TBS Leaf Lard -Very Cold (Find at your local butcher – Keeps for a long time if frozen)
- 1 Cup Buttermilk – Very Cold
- Melted Butter for brushing biscuits (if you prefer)
- Position a rack in the center of the oven and heat to 450°F.
- Whisk together all dry ingredients in large bowl.
- Add cold lard into flour and “cut” in with pastry cutter or fork.
- Add cold buttermilk and stir with spoon just until combined, no more or less. Dough will seem very wet and sticky, this is perfect.
- Lightly dust a clean surface with flour and dump out the dough dusted area.
- Pat down the dough until it is approximately 1” thick, fold it over itself 3x. If dough sticks to your hand or surface, simply dust with more flour.
- Pat down to 1” thick, fold over itself 3x, repeat. Do this 4-5 times total. This is where the flakiness of the biscuits will come from.
- Pat down dough once more to about 1” thick and cut biscuits out with a biscuit cutter or a dusted wine glass/pint glass. Should make about 8 biscuits.
- I like to bake my biscuits in a cast iron skillet (pre-heat with oven if you use cast iron). Otherwise, use a cake pan or a sheet pan if you prefer.
- Bake at 450F for 12-15 minutes. Try not to open the oven door during the first half of cooking so any steam stays in the oven.
- If desired, brush with butter once biscuits come out of the oven.
Chorizo Gravy Ingredients
- 1 - 2oz stick of Driftless Provisions Chorizo – Sliced into small chunks
- 2 TBS Butter
- 1/3 Cup AP Flour
- 4 Cups Whole Milk
- 1/2 tsp Kosher Salt
- 1 ½ tsp Black Pepper
- 2 tsp fresh thyme (minced)
- Sautee chorizo chunks over medium heat until some fats begin to leech from the salami (does not need a lot of heat/do not burn, then add butter and melt.
- Turn heat down to medium-low and sprinkle the flour over the salami while stirring.
- Coat salami evenly with the flour paste and cook just a bit longer to make sure the raw flour taste is cooked out.
- Slowing stir in the milk while whisking and scraping the bottom of the pan to make sure all the bit and pieces of meat are mixed into the gravy.
- Gravy will be very thin at this point. Continue stirring for another 8-10 minutes. Add the salt and black pepper to taste.
- Once the gravy is thick enough to your liking (may need to remove from heat and let sit for a couple more minutes in order to thicken more), sprinkle on the fresh thyme.
- Spoon over your biscuits and enjoy!