Recipe courtesy of Paula Deen
Old-Fashioned Biscuits
Total:
45 min
Active:
25 min
Yield:
about 10 biscuits
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
about 10 biscuits
Level:
Easy

Ingredients

Directions

Combine the dry ingredients: Preheat the oven to 425 degrees F. Mix the flour, sugar, baking powder and salt in a large bowl with a fork. 

Cut in the lard: Cut the chilled lard into small cubes and add to the dry ingredients. 

Use a pastry blender (or two forks) to cut the lard into the flour, pressing and twisting until the lard is in pea-size bits. 

The mixture is ready when all the lard has been broken down into flour-coated bits and the mixture resembles coarse meal. 

Add the milk: Make a well in the flour-fat mixture and slowly pour in the milk. Mix with a fork until just combined, then knead gently with your hands until the dough comes together into a sticky ball. 

Roll out the dough: Turn the dough out onto a floured surface. Knead until smooth and pliable; do not overwork. Roll out into a 1/2-inch-thick round, flouring the rolling pin and dough as needed. 

Cut out the biscuits: Smear a 10-inch hoe cake pan or cast-iron skillet with softened butter. Cut out 2-to-3-inch biscuits using a clean empty can, the mouth of a glass or a biscuit cutter. Put the biscuits on the pan. Reroll the scraps and cut out more biscuits. Make a fist and mark the top of each biscuit with your knuckles. Dot with softened butter. Bake until golden, 15 to 20 minutes. 

Photograph by Squire Fox

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