Buttermilk Biscuits

Prep Time
Cook Time
Ready In

Recipe: #18677

April 28, 2015

"Saveur (April/May 2003)"

Original is 15 servings


  • Serving Size: 1 (57.2 g)
  • Calories 186.1
  • Total Fat - 10.1 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 14.8 mg
  • Sodium - 560 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.1 g
  • Protein - 3.3 g
  • Calcium - 95.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 500 degrees F.

Step 2

Put dry ingredients in mixing bowl (flour - salt) and whisk to blend. Add the lard working it in quickly, coat it in the flour and rub between your fingers until approximately half the lard in finely blended and the other half remains in large pieces (1/2 inch pieces). Pour in the buttermilk and stir quickly to blend and dough begins to mass together.

Step 3

Turn dough out onto a floured board and with floured hands knead dough for 8-10 times until it becomes cohesive and then using a floured rolling pin roll it out to a uniform thickness of 1/2 inch. With a fork dipped in flour, pierce dough completely at 1/2 inch intervals.

Step 4

Flour a 2 1/2 - 3 inch biscuit cutter (we use a coffee cup)and cut out rounds. Transfer to a parchment lined baking sheet.

Step 5

Put the baking sheet in the oven and bake for 10-15 minutes or when biscuits are golden brown.

Step 6

Remove from oven and brush the tops with melted butter.

Tips & Variations

No special items needed.

4 Reviews


These pillows of softness are delightful! I used 1 teaspoon of 'No Salt' with great results. Liked the different technique in incorporating the lard combined with the hight temperature which made these biscuits light and fluffy. Thanks for sharing another keeper Ellie! Made for Billboard Recipe Tag.


review by:
(16 Apr 2019)

dienia b



review by:
(13 Oct 2015)


Delicious biscuits!!!!! My guys loved these for weekend breakfast! I have an egg cooker so I topped them with fluffy poached eggs and cheese! I used half butter half lard (I love the flavor of butter!) and they turned out so great! I refuse to buy frozen biscuits anymore! The dough was very easy to work, I love breakfasts like these! thank you!


review by:
(23 Jun 2015)


I had some buttermilk that was just about to the expiry date and 1/2 pound of lard in my fridge and I wanted to use it up I decided on this recipe, since the recipe called for 1 pound of lard, I used butter for the other half pound, I ended up with 18 of the most perfect tender biscuits that vanished the same day they were made, a big hit for sure I'll for sure make these again, thank you very much for sharing this recipe here ellie!


review by:
(5 May 2015)

You'll Also Love