MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Farmhouse Tallow Buttermilk Biscuits Categories: Breads Yield: 6 Servings 2 c A-P flour 1 tb Baking powder 1/2 ts Baking soda 1 ts Salt 1/3 c Leaf tallow; very cold * 1 c Buttermilk; very cold Butter; melted, - for brushing * How To Render Your Own Tallow Link Set the oven @ 450°F/232°C. In a large bowl combine the flour, baking powder, baking soda, and salt. Add the tallow and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs. Add the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir. If adding any herbs or cheese, add them in with the buttermilk. The dough will be fairly wet, this is normal. Flour a space on your counter or table and turn the dough out onto the surface, using floured hands, very gently pat the dough until it's uniformly 1" thick. Gently fold the dough in half, turn it 90°, then fold it in half again. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. Back on your floured surface, gently pat out the dough to 1" thick again and use a 3" round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter. No biscuit cutter? A washed soup can or drinking glass will work in a pinch too. Gather up the scraps, gently knead them together and pat the dough out to 1" thickness. Cut out the remaining rounds. Place the biscuits on a lined sheet pan and bake for about 12 minutes or until the biscuits are golden brown. Brush the hot biscuits with butter (the biscuits will readily absorb it) and serve the biscuits immediately while warm. Variations: Fresh herbs or shredded cheese make for a great addition to change things up some. Recipe FROM: https://www.livingwaterranchky.com Uncle Dirty Dave's Archives MMMMM