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A week or so ago, on our Facebook page, I asked everyone to tell me something they had always wanted to learn how to do, but never had. One of our followers said she wanted to know how to make biscuits that weren’t hockey pucks. Well, for once, I actually know how to do that!! I have an amazing recipe that I always use for biscuits. They always turn out flaky, buttery, and delicious.
I love making these biscuits in the morning with some awesome sausage gravy. It makes the perfect pair. These can also star as a side with your supper, or slather some citrus butter on them for a delicious, sweet treat. These biscuits are sure to be the star of the show and are sure to be the soft, savory biscuit you’re looking for.
The special ingredient in these buttermilk biscuits is one you don’t hear much of now days. And that’s lard. Not the stuff you generally find in the store on the shelves (it’s not the same). But the real, rendered down fat from a hog. You can often find trimmings to render your own, or you can find it from specialty shops.
Another thing, biscuits require a few tricks to not turn into hockey pucks, while the recipe is important, taking the right steps will insure you a fantastic, soft biscuit every time. I have a few tricks up my sleeve that always give me a great biscuit. You have to keep your mix cold. To do this, I freeze my butter and lard as well as make sure I place my mix into a chilled bowl. The other trick is, you can’t over mix and you really need a pastry cutter. A fork isn’t going to cut it, and your fingers will just heat it up too much. So, do yourself a favor, invest in a pastry cutter.
- 3 Cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- 1 teaspoon Sea Salt
- 3/4 teaspoon Cream of Tartar
- 1/2 Cup Unsalted Butter, cut into slices and almost frozen
- 1/4 Cup Pork Lard, cut into chunks and almost frozen
- 1 1/4 Cups Buttermilk
- Preheat oven to 450°F. In a large, chilled bowl mix together all dry ingredients. Pull your sliced and chunked butter and lard out of the freezer and using a Pastry Cutter, cut the fats into the flour mixture until it begins forming little balls. Create a well in the center of the mixture.
- In the well of the mixture, add buttermilk all at once. Use a fork and stir until mixture is just moist. Do not over mix! You just want all of it moistened.
- To make biscuits, place dough on a lightly floured surface. Knead it gently, just until it holds together, it will only take 4, maybe 5, turns.
- Lightly roll dough until 3/4 inch think. Cut dough with a floured 2 1/2 inch biscuit cutter (or use a glass).
- If necessary, re-roll scraps to make the remainder of biscuits. Place on a buttered cookie sheet about an inch apart. It should make 18-24 biscuits, depending on how thin you roll out the dough (mine always ends up on the thin side, but they're still delicious).
- Bake at 450°F for 10 to 14 minutes or until biscuits are lightly golden. Serve warm.