Good Ol’ Lard Biscuits

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Biscuits are a staple on any southern table.  Whether for breakfast, lunch, or supper… biscuits make any meal complete.  Much thanks to Kathy Lackey for sharing this recipe.

While this recipe calls for a biscuit cutter, I grew up watching my mom form each biscuit by hand and placing them in the pan that way.  Just start with ball of dough and shape it out just as you would a hamburger patty.  They’ll certainly be a lot less perfect than the biscuit cutter version, but I think it adds character.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup lard or shortening
  • 2/3 cup milk

Directions

  1. Preheat oven 450 degrees.  Make sure the rack is in the center.
  2. In a large bowl whisk together flour, baking powder, and salt. Cut in lard until it resembles small peas.
  3. Stirring with a fork, gently add milk to make a soft dough. With floured hands knead dough gently 4 times in bowl.
  4. Put dough on lightly floured surface. Roll or pat the dough to about 1/4″ to 1/2″ thick.
  5. Cut with a floured 2″ cutter. Place the cut-out biscuits about 1″ apart on ungreased baking sheet.
  6. Bake on a large ungreased baking sheet, until biscuits are golden brown, about 12 minutes.
  7. Serve biscuits piping hot.
Good Ol’ Lard Biscuits
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅓ cup lard or shortening
  • ⅔ cup milk
Instructions
  1. Preheat oven 450 degrees. Make sure the rack is in the center.
  2. In a large bowl whisk together flour, baking powder, and salt. Cut in lard until it resembles small peas.
  3. Stirring with a fork, gently add milk to make a soft dough. With floured hands knead dough gently 4 times in bowl.
  4. Put dough on lightly floured surface. Roll or pat the dough to about ¼″ to ½″ thick.
  5. Cut with a floured 2″ cutter. Place the cut-out biscuits about 1″ apart on ungreased baking sheet.
  6. Bake on a large ungreased baking sheet, until biscuits are golden brown, about 12 minutes.
  7. Serve biscuits piping hot.
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Comments

  1. Wow, just made these and I was instantly taken back to my grandmother’s breakfast table 25 yrs ago! YUM!!

  2. Sharon R. says:

    I love buttermilk biscuits. Could I substitute buttermilk in place of regular milk or would that totally mess it up?

  3. Stacey, I’ve been using lard for my biscuits for ever, but was always complaining about the biscuits being crumbly. At the same time, I’ve been using a recipe that calls for shortening or butter–1/4 cup. I decided my biscuits were crumbly because there wasn’t enough lard in them, so I google it just to make sure, and this was my first stop. I’ll make sure I’m putting 1/3 cup in rather than 1/4. They’re in the oven now, and I can’t wait to slap some butter on one! :)

    And I form my biscuits by hand–my aunt, grandmother and mama always made them that way. <3

  4. I’ve been on a mission the past few weeks to make the perfect biscuit. I have many flops and so-so biscuits until last night with this recipe. They tasted wonderful. I’m sad that I didn’t double the recipe, next time I will for sure. Thank you.

  5. Can I make this biscuit dough ahead of time and refrigerate overnight?

  6. How many biscuits does this make?

  7. these are in the oven baking at the moment. i’ll leave another comment if they’re delicious. i just wanted to say that these are so much easier than biscuits made with butter. for some reason, barely any kneading is required with this recipe. i suspect science is at play…

  8. shannon Smith says:

    I just made this recipe. I followed the directions but mine came out flat! Any idea as to what I did wrong?

  9. I love this recipe. I also have eaten light, flakey but layered biscuits. Can this recipe be adapted to that end by rolling out the dough much thinner and folding it over several times before either cutting or forming dough balls?

  10. I made these tonight, made them a little too thin thinking they would rise too big. Maybe I shouldn’t of used confect on my oven, they didn’t get golden brown, just the edges. Could I brush a small amount of butter next time on top to make them brown up? They are delicious though!

    • Over working the dough and not cutting the straight up and down (twisting the cutter) can cause them not to raise. Also, folding the dough over several times will increase the layers. I do like to brush mine with a little melted butter to get them to brown up nicely!

  11. My Mom always used cakepans and melted a bit of Crisco (or lard) in the pans instead of a baking sheet. Touching sides helped them rise I guess. What do you think about that option? Hers were also made with buttermilk.

  12. I’m confused–your directions say add salt AND PEPPER. I didn’t see pepper in your ingredient list. Do you really use pepper and if so, how much?

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