RosieS Buttermilk Biscuits - flour

Method

• Preheat oven to 450 degrees.
• Place flour into a large mixing bowl. Fluff it gently and very briefly with a whisk.
• Add cold bacon fat and cut it into the flour with a pastry blender until pea-sized crumbs form. If you don't have a pastry blender you can quickly rub the fat into the flour with your fingers.
• Make a well in the center of the mixture and pour in the buttermilk.
• Mix with a fork until the liquid and dry ingredients are just combined and a sticky dough is achieved. If your dough is too stiff, add 1-2 more tbsp. buttermilk.
• Turn the sticky dough out onto a lightly floured surface and then lightly sprinkle the dough with additional flour. Knead 5 or 6 times and pat dough out flat with well floured hands to 1 1/2" thickness.
• Cut dough into rounds using a 3-inch round biscuit cutter or cookie cutter; re-roll scraps and cut more biscuits until all of the dough is used. If dough wants to stick to the cutter, lightly flour it between cuts.
• Place biscuits, just touching, on a lightly greased 13 x 9 baking sheet.
• Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with the 2 tbsp melted butter. Serve warm