Buttermilk Biscuits (Eastern Carolina)

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth and makes them perfect for this deviled eggs recipe.

2¼ cups all-purpose flour, unbleached
4 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk
½ cup lard, chilled, plus more

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Place racks in upper and lower thirds of oven.

Whisk flour, baking powder, and salt in a large bowl. Create a large well in the center and add buttermilk and ½ cup lard. Gradually work in dry ingredients with your hands until a soft dough forms. It should hold together but be scoopable.

Using a ¼ cup measuring cup, scoop dough onto a small baking sheet lightly greased with lard to make 12 portions; they should be touching.

Bake biscuits on bottom rack 20 minutes, then transfer to top and bake until golden brown, 7-10 minutes longer.

Makes 1 dozen.