Kip Furman, a native Austinite who recently retired back home, sends along this recipe with the following note: “My grandmother made these biscuits that she said came from a recipe her father used as a cook on the Chisholm Trail. This is a slightly updated version we recently saw of that recipe. It uses margarine or Crisco instead of lard.”
Makes: About 12 servings
Ingredients
• 3 cups flour
• 2 ½ tbsp baking powder
• 1/2 tsp ground nutmeg
• 1 tbsp salt
• 3 tbsp sugar
• 1 cup lard (can use margarine or Crisco instead)
• 1 cup buttermilk
Directions
Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out.
Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet.
Bake in a 450 degree oven for 10 to 12 minutes. Serve hot with butter or gravy.