Recipe information
Yield
makes about 20
Ingredients
5 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon coarse salt
3/4 cup cold lard or vegetable shortening, cut into pieces
1/4 cup cold unsalted butter, cut into pieces, plus 1/4 cup melted butter
1 3/4 cups whole milk
Preparation
Step 1
Preheat the oven to 375°F. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.
Step 2
Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2 1/4-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.
Step 3
Brush tops with melted butter. Bake until light-golden brown on top and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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