Farmhouse Lard Buttermilk Biscuits
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Farmhouse Lard Buttermilk Biscuits are a family favorite. Biscuits are easy to make quickly and taste so good warm out of the oven.
I realize most people who haven’t cooked or baked with lard might be a little taken aback at the thought of using it. But guys, it makes things like biscuits and pie crust super tender and flakey. It’s easy to work with and keeps for a long time.
Lard kept at room temperature will keep from four to six months, keep it in the refrigerator it will keep up to a year. And since it mixes into biscuits and pie crusts better when it’s cold, that’s perfect!
Tips and Tricks
- Pastry cutter versus you hands! I have a really good pastry cutter that I love but to be honest when I make biscuits I always use my hands.
- Cold ingredients. I am a proponent of using ingredients, such as butter, cream cheese, lard, etc. straight out of the refrigerator. I cut them up into small cubes before adding to the dry ingredients.
- Biscuit cutters. Biscuit cutters are so cute and I want to own all of them! But a small glass works just as well honestly.
Farmhouse Lard Buttermilk Biscuits
These biscuits are the perfect thing to top with my Homemade Sausage Gravy or Creamy Dried Beef Gravy for breakfast, lunch or supper!
More Biscuit Recipes:
- Homemade 2 Ingredient Buttermilk Biscuits
- Cream Cheese Buttermilk Cinnamon Sugar Biscuits
- Cheddar Jalapeno Beer Drop Biscuits
Farmhouse Lard Buttermilk Biscuits
Ingredients
- 2 cups All Purpose Flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup lard, chilled and cut or torn into small pea sized pieces
- 3/4 cup buttermilk
Instructions
- In a mixing bowl combine all the dry ingredients and stir well to mix
- Add the pieces of lard to dry ingredients and make a course crumble using your hands, a fork or pastry blender
- Make a well in the course crumble and pour in the buttermilk - using your hands combine the dry and wet ingredients until a sticky dough is formed and all the dry ingredients are incorporated
- On a floured surface turn out the sticky dough and gently fold the dough over itself a few time incorporating additional flour till dough is not sticky - but don't over knead.
- Roll or pat dough out to about 3/4 inch thick and cut with biscuit cutter or a glass dipped in flour, re-rolling scraps until dough is gone
- Put biscuits on a parchment lined cookie sheet and bake in a 375° degree oven for 15-18 minutes until biscuits are browned and done in the middle.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Biscuits simply had too much lard. I should have remembered Grandma added lard a little at a time. By the time the lard was cut in I needed to add more flour. The mixture only needed a small amount of water. I should have added more baking powder. The biscuits were so tender that they easily crumbled. However, they were delicious, almost like a scone. I made dessert with biscuit topped fruit and ice cream. Yummy