buttermilk biscuits

Ingredients

10 tablespoons unsalted butter

3 ounces lard or vegetable shortening

6 cups all-purpose flour

¼ cup baking powder

2 tablespoons kosher salt

1 tablespoon baking soda

3 cups cold buttermilk

½ cup minced fresh chives

1 cup shredded sharp cheddar

1 cup cooked and chopped bacon, from about ½ pound uncooked bacon

Makes 8–10 biscuits

1. Cut the butter and lard into pea-sized pieces and freeze in a covered container for about 30 minutes. Meanwhile, preheat your oven to 350°. Grease a baking sheet.

2. Sift together the flour, baking powder, salt, and baking soda in a large bowl. Using a pastry cutter or your fingertips, cut the butter and lard into the dry ingredients until the mixture has the consistency of coarse sand.

3. Make a well in the center of the bowl and pour in the buttermilk, chives, cheddar, and bacon. Using your hand or a wooden spoon stir together until a shaggy dough just comes together. Important: do not overwork the dough. Turn the dough out onto a lightly floured surface, dust the top with flour, and gently fold the dough over itself eight times.

4. Flatten the dough into a 1½-inch thick rectangle and cut into 3-inch by 3-inch squares. Arrange the biscuits on the greased baking sheet at least 1 inch apart.

5. Bake for 15 to 20 minutes, until the tops are golden brown and the centers are cooked through. Serve warm.

These puddings, served individually in glasses or jars, are a champion choice for the kind of gathering you know is going to last into the wee hours. They are so easy to make and store, chilled, ahead of time, and to simply unwrap and set out on the table with a pile of spoons and paper napkins.