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Harris Ranch buttermilk biscuits

Time 45 minutes
Yields Makes 10 biscuits
Harris Ranch buttermilk biscuits
1

Heat the oven to 375 degrees. In a medium bowl, whisk together the egg and buttermilk.

2

In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Cut the lard or butter into the flour mixture using a pastry cutter or fork until it is reduced to the size of small peas.

3

Stir the buttermilk and egg mixture into the flour mixture just until combined to form the biscuit dough; do not over-mix.

4

Remove the biscuit dough to a lightly floured board and pat to a thickness of 1 inch. Cut the dough into rounds using a 2 1/2 -inch cutter and place the biscuits close together on an ungreased cookie sheet.

5

Bake the biscuits until light, fluffy and golden-brown, about 30 minutes.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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