Down-home American biscuits on the left

Sam Kennedy, our cheese maker, is  a Culinary Institute of America-trained chef  who always comes up with great recipes.

Here is one of them, for biscuits. Try the short version with butter, or use our own whey-fed Berkshire pork  lard which is labor intensive but totally worth it (see instructions for rendering lard).

Buttermilk Biscuits

Yield: 1 dozen
All purpose flour 1lb.
¼ lb butter or lard at room temperature (which means that they are semi-hard and not liquid.
1 oz. baking powder
¼ oz Salt
2 oz. Sugar
7 oz Buttermilk
4 fl. oz whole milk

Garnish (optional)
½-1 cup sliced onions
½ lb. Garlic Peppercorn Jack, grated

Blend or sift  together the dry ingredients.
Rub or cut in the butter into nut sized pieces.

Add the buttermilk, the scallions and cheese. Mix just to combine. This is known as a shaggy mass. Do not over mix!
Roll the dough out to 1” thick, fold over, turn and repeat 3-4 times.
Cut dough into rounds using a 2-inch biscuit cutter or a clean glass of same diameter.
Continue process until all the dough has been used.

Place biscuits onto parchment lined sheet pans in close rows.

Bake until golden brown. If using a convection oven bake them at 325°F for 10-12 minutes. If using a conventional oven bake them at 425°F for approximately 10-15 minutes.