Looking to perfect your biscuit-making skills? Our tried-and-true recipe guarantees soft, flaky, and buttery biscuits every time, perfect for any meal or special occasion!

A little while ago on our Facebook page, I asked our wonderful community to share something they’ve always wanted to learn but haven’t yet. One of our dear followers mentioned her dream of making biscuits that aren’t hockey pucks. Well, I’m excited to say I’ve got you covered with a recipe that’s simply delightful! These biscuits turn out flaky, buttery, and melt-in-your-mouth delicious every time.

There’s something truly special about making these biscuits fresh in the morning, especially when paired with some savory sausage gravy—talk about a perfect match! They also make a fantastic side dish for supper or can be enjoyed with a spread of citrus butter for a sweet treat. These biscuits are guaranteed to be the highlight of your meal, offering the soft, savory goodness you’re looking for.

Now, let’s talk about a secret ingredient that you might not hear about very often these days: lard. Not the store-bought kind, but real, rendered fat from a hog. You can find it from specialty shops or even render it yourself from trimmings. This special ingredient is key to achieving the perfect biscuit texture.

But, of course, making great biscuits involves a few tricks to avoid those hockey puck disasters. While the recipe itself is important, following these tips will ensure your biscuits come out soft and delicious every time. Keep everything cold: freeze your butter and lard, and use a chilled bowl for mixing. And don’t forget the right tools! A pastry cutter is essential—using a fork or your fingers will just warm up the mix too much. Investing in a pastry cutter is a game-changer.

Ingredients for Buttermilk Biscuits

All-purpose Flour: Provides the base for the biscuit dough, giving it structure.

Baking Powder: Helps the biscuits rise and become fluffy.

Sugar: Adds a touch of sweetness to balance the savory flavors.

Sea Salt: Enhances the overall flavor of the biscuits.

Cream of Tartar: Works with the baking powder to ensure a tender texture.

Unsalted Butter, sliced and almost frozen: Adds richness and helps create a flaky texture.

Pork Lard, cut into chunks and almost frozen: Provides a unique flavor and extra flakiness that’s hard to achieve with butter alone.

Buttermilk: Adds moisture and a slight tanginess, helping to bind the ingredients together and create a tender crumb.

How to Make Buttermilk Biscuits

Preheat Oven: Set your oven to 450°F to ensure it’s hot and ready for baking.

Prepare Dry Ingredients: In a large bowl, which should be chilled if possible, combine the all-purpose flour, baking powder, sugar, sea salt, and cream of tartar. Stir the ingredients together to evenly distribute them.

Cut in Fats: Remove your almost-frozen butter and lard from the freezer. Using a pastry cutter, cut these fats into the flour mixture until the mixture resembles coarse crumbs with pea-sized chunks of fat. This step is crucial for creating a flaky texture.

Add Buttermilk: Make a well in the center of the dry mixture. Pour the buttermilk into this well all at once. Using a fork, gently stir the mixture until it is just moistened. Be careful not to overmix; you want to avoid developing the gluten too much.

Knead Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times—about 4 to 5 turns—just until it holds together. This step helps to combine the ingredients without overworking the dough.

Roll and Cut: Roll the dough to a thickness of about 3/4 inch. Use a floured 2 1/2-inch biscuit cutter or a glass to cut out biscuits. Place them on a buttered cookie sheet, spaced about an inch apart.

Re-roll Scraps: If you have leftover dough, gently re-roll it and cut out the remaining biscuits. You should end up with 18-24 biscuits, depending on the thickness of your dough.

Bake: Place the cookie sheet in the preheated oven and bake for 10 to 14 minutes, or until the biscuits are lightly golden on top.

Serve Warm: Enjoy your biscuits warm from the oven for the best flavor and texture.

I hope you enjoy making and sharing these biscuits as much as I do. They’re a warm, comforting addition to any meal, and I pray they bring a touch of joy and comfort to your kitchen.

Other Bread Recipes You’ll Love:

• No Knead Dutch Oven Bread
• Homemade Honey Oat Bread
• Southern Cornbread