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Home » Recipes » Breads

Good Ol’ Lard Biscuits

Stacey – October 25, 2010 – 62 Comments

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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.
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4 from 2 votes

Recipe Card

Good Ol’ Lard Biscuits

Course Breakfast, Side Dish
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Ingredients

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

Instructions

  • Preheat oven 450°F. Make sure the rack is in the center.
  • In a large bowl whisk together flour, baking powder, and salt. Cut in lard until it resembles small peas.
  • Stirring with a fork, gently add milk to make a soft dough. With floured hands knead dough gently 4 times in bowl.
  • Put dough on lightly floured surface. Roll or pat the dough to about 1/4″ to 1/2″ thick.
  • Cut with a floured 2″ cutter. Place the cut-out biscuits about 1″ apart on ungreased baking sheet.
  • Bake on a large ungreased baking sheet, until biscuits are golden brown, about 12 minutes.
  • Serve biscuits piping hot.
Did you make my Good Ol’ Lard Biscuits?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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  1. Babycak3s

    January 8, 2022 at 9:30 pm

    Good quick biscuit recipe… only thing would add a pinch of sugar and fold twice then cut but overall amazing 🤩

    Reply
    • Stacey

      January 10, 2022 at 8:56 am

      Happy to hear it! Thanks for those tips!

      Reply
  2. Mary OBrien

    July 29, 2020 at 10:37 am

    If you use buttermilk you need to adjust/ reduce the baking powder to .50 tsp and replace that portion by adding .50 tsp of baking soda.
    The acidity in the buttermilk reduces the effectiveness of the phosphate and will also leave a bitter aftertaste.
    Also, make sure to use a double acting baking powder & best that it does not contain aluminum (SALP).

    Reply
    • Stacey

      July 29, 2020 at 11:18 am

      Look at you getting all food-sciency! Thanks for the tips.

      Reply
  3. Debbie

    July 7, 2020 at 8:41 pm

    Great biscuits. Reminded me of my aunties. I use self rising flour, lard and milk. They tasted fantastic. Just did not rise very much. Will definitely make them again.

    Reply
    • Stacey

      July 8, 2020 at 10:35 am

      Glad you enjoyed them!

      Reply
  4. Candice Goodyear

    December 30, 2018 at 9:08 pm

    Oh my, this recipe is the best I have found just like my grandmother’s biscuits minus the fact she used a wood burning stove and a cast iron dutch oven and hers rose a little higher. Going to use this recipe from now on. They were so flaky and yummy.

    Reply
  5. SS

    December 31, 2017 at 1:18 pm

    I made these and they tasted like dry piles of raw flour. They definitely needed sugar or some spices added to them. Husband asked me not to make them again. 🙁

    Reply
  6. James Egnor

    August 19, 2017 at 2:39 pm

    And only White Lily self-rising flour. Period.

    Reply
    • Stacey

      August 22, 2017 at 3:47 pm

      I agree!! 🙂

      Reply
  7. Johanna

    May 17, 2017 at 11:49 am

    Oh my gosh, these are amazing! My first time making biscuits with lard, and the best biscuits I’ve ever made. They rose beautifully in the oven, and they were flaky and fluffy and just delicious. Thank you!

    Reply
    • Stacey

      May 17, 2017 at 7:24 pm

      I am SO excited to hear that you enjoyed these biscuits!

      Reply
  8. Gloria

    March 14, 2017 at 12:03 pm

    I’m 76 and bought into the “lard is bad for you” crap years ago because it’s an animal product, but trendy olive oil and coconut oil are worse because they have more saturated fat than lard. We need to face facts: manufactured food is just not good for us–that’s really where all the saturated and trans fats (the “bad fats”) are located for the most part.

    My mother, aunt, and grandmother all made biscuits from scratch using both lard and buttermilk and never measured anything and they were always perfect–high and delicious! I don’t remember them using any more than a small ball, maybe a rounded tablespoon, of lard, and later Crisco which became all purpose in the 1960s. but was awful itself–full of saturated fat, trans fats and so on. They also never precisely “mixed” the dry ingredients and worked all of them at once with their hands, then the buttermilk, turning the dough out onto a floured table and shaping each to place in a round cake pan, allowing them to touch.

    BTW, buttermilk is what’s left after the butter is made at dairies, so it’s lowfat unless butter is added back in, which is seldom.

    You can find self-rising flour in the south which already contains baking powder–just make sure it’s fresh, too. Easy on the butter, though! It has more saturated fat than lard. https://tendergrass.com/lard-vs-coconut-oil/

    Reply
  9. Melinda Kohn

    December 10, 2016 at 9:57 pm

    I used this recipe to make the dough for pigs in the blanket. FABULOUS!!!! thank you so much for this easy quick recipe using lard!!!

    Reply
    • Stacey

      December 12, 2016 at 9:51 am

      So glad it turned out well for you, Melinda!

      Reply
  10. Shaun

    October 3, 2016 at 9:38 am

    Reduce to 3/4 of a tsp of salt, add 1 tablespoon of salted butter. 🙂

    Reply
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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