Mile High Biscuits

*made at altitude of 6300ft

My Ideal Biscuit:

Appearance should be tall, with a golden brown top, visibly buttery. The biscuit should easily split into two perfect halves without the help of a knife, but should not actually be laminated. You shouldn't be able to pull layers off. The interior should nearly melt away on the tongue, but the exterior should be slightly crisp, and a little salty.

The flavor should be rich, but not overwhelming, and pair equally well with savory or sweet condiments.

2 c White Lily Self Rising Flour

1/4 C. frozen unsalted butter, cubed

1 heaping tablespoon lard (spoon from the drawer, not measuring spoon)

3/4 C. full fat buttermilk

1 t. Diamond Crystal Kosher salt

2 T melted butter (for brushing on tops)

Heat oven to 475 degrees.

Note: All ingredients and utensils should be as cold as possible. I keep my butter and flour in the freezer all the time.

Before measuring flour, insert whisk into bag and fluff. Then spoon fluffed flour into measuring cup and level off. Place in large mixing bowl. Add salt. Add cubed butter, and cut together with a pastry blender until the butter is almost pea sized. Add lard, and cut together until lard is incorporated but there are still pea sized chunks of butter. (Or use your hands to squish butter into pea sized chunks, then rub lard into the flour between your palms, working quickly). Gradually stream buttermilk into flour/fat and mix with a fork until a shaggy dough forms. Then mix in bowl with hands 2-3 turns till dough comes barely together. Rest dough 10-20min.

Turn dough out onto a floured surface, and kneed together 3-6 times, until dough is just fully together. Pat or roll dough to 1" thick rectangle. Dough is wetter than most biscuit dough, so sprinkle with flour if needed to keep from sticking to surfaces.

Trim all 4 edges with a bench scraper with a firm downward motion, then cut dough slab in half. Place scraps from the edges on top of one of the halves, then place the second half on top. Pat/roll gently until 1" thick, being careful not to squish the edges. Cut into 8 equal squares with bench scraper.

Place on parchment paper lined metal cake pan, almost/barely touching. Rest in the fridge or freezer for 10-20 min. Brush tops with melted butter. Bake on the second to highest rack in the oven. Put in a 475 degree oven then immediately reduce heat to 425. Bake 20-25 minutes, or until you see the top just start to turn brown at the edges.

Brush with butter again.

Serve warm.