Old-Fashioned Biscuits

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
about 10 biscuits
Level:
Easy

Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold lard (or unsalted butter)
  • 1/2 cup whole milk
  • Unsalted butter, softened, for the pan and biscuit tops
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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    LOVE it
    Great recipe. I have to print it for everyone that comes to my house for breakfast or brunch. Thank you, Paula.
    Do not make these. they are hard & taste like baking powder.
    Does it make a difference if I use 2% instead of whole milk??
    No, it shouldn't. Whole milk is higher in total fat than low-fat milk, but baked items such as biscuits, cakes and cookies can usually tolerate the use of low-fat milk. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor.
    I used 2 percent it did not make any difference
    Amazing! I set out to make the perfect biscuit this morning and I did! Instead of lard I opted to go with butter....salted butter at that. I used a cast iron skillet and melted enough butter to lavish both sides of the dough. The salt in the butter made these biscuits burst with flavor from the outside in. They were extremely light with flaky layers! No more bisquick in this house! 
    made these biscuits be fore...they are just Gooooood
    Loved them
    I don't know what I did wrong but my results were not the same as other reviewers. I am pretty experienced in the kitchen and I followed the recipe to a T. These turned out dry although the flavor was there. I only baked to a light golden color. My kids enjoyed them but that's about it. I won't be making these again.
    Check your oven heat. Important to preheat. My oven set on 450 was really 350. Took awhile too figure it out and a lot of wasted foods.
    Very light and melts in your mouth, my husband does not really care for biscuits, but he downed two quite quickly. Passed the recipe on to my middle grandson who loves to cook as well. I love biscuits and these are now my favorite.  
    I was raised on these biscuits. My Depression era Oklahoma mother made these the same way. Topped with home-made preserves, I can never stop eating them.
    Delish. But I used Crisco shortning insted of lard.
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