Categories: Dessert

Ingredients

• 3 cups flour
• 1/2 cup lard or vegetable shortening, at room temp
• 3 tbsp. sugar
• 1/2 tsp kosher salt
• 1 cup buttermilk, at room temp

Directions

1. Pulse flour, lard, sugar and salt in a food processor until you have flour-covered pea-size pieces, about 15 quick pulses. Add buttermilk all at once and process until dough almost comes together. Dough will be wet.

2. Generously flour work surface and scape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4×6-inch block.

3. Crisscross 2 long pieces of plastic warp to form an X and lightly flour the wrap. Place dough in center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a Ziploc bag and freeze up to 3 months. Thaw overnight in fridge.

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