The key to flaky biscuits is to keep the ingredients cold. Cold lard and buttermilk prevent the gluten from developing too much, resulting in a more tender biscuit. Don't overmix the dough! Overmixing will result in tough biscuits. Mix until just combined. For extra-high biscuits, try stacking the cut biscuits on top of each other before baking.
Sadie's Buttermilk Biscuits Recipe
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING18 People
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VIEWS839
Imagine biting into a cloud – that's the experience of these classic buttermilk biscuits. Flaky, tender, and with just a hint of tang, they're perfect alongside a hearty breakfast, a comforting lunch, or as a delectable addition to dinner. Prepare to be transported to a simpler time with every warm, buttery bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol12 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium337 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, salt, baking soda, cream of tartar, and baking powder. (2 minutes)
03 Step
Recipe View Using a pastry blender or your fingertips, cut the chilled lard into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of lard remaining. (8 minutes)
04 Step
Recipe View Gently stir in the cold buttermilk until just combined. Do not overmix. (3 minutes)
05 Step
Recipe View Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together into a cohesive, moist dough. (2 minutes)
06 Step
Recipe View Roll the dough out to a 1-inch thickness. Use a biscuit cutter or a round glass to cut out the biscuits. (5 minutes)
07 Step
Recipe View Place the biscuits on an ungreased baking sheet. (2 minutes)
08 Step
Recipe View Bake in the preheated oven until the tops are golden brown, approximately 12-15 minutes. (15 minutes)
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Consuelo Waelchi
Apr 19, 2024Finally, a biscuit recipe that actually works! Fluffy and delicious.
Cathrine Macejkovic
Dec 3, 2023So easy to make and absolutely perfect with honey butter.
Adan Prosacco
Oct 13, 2023These were a bit dry for me. Next time, I'll add a touch more buttermilk.
Bettie Powlowski
Jul 30, 2023I used shortening instead of lard, and they still turned out great!
Leonard Crona
Jan 25, 2023Freezes really well. Baked straight from the freezer for 15 minutes and they were good as new.
Estella Wardbradtke
Aug 6, 2022My family devoured these. I'll definitely be making them again.
Sam Denesik
Jun 25, 2022I doubled the recipe for a potluck and they were a huge hit!
Oswald Green
Jun 23, 2022These biscuits are incredible! The lard makes all the difference.