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This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie’s advice – leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 teaspoons baking powder
- 1 cup lard
- 2 cups buttermilk
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
Step 3
Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
Step 4
Bake in the preheated oven until tops are golden, about 12 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 216 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat5g | 24% |
| Cholesterol12mg | 4% |
| Sodium337mg | 15% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium96mg | 7% |
| Iron1mg | 8% |
| Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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My family love love loved these. I didn’t have lard so I used butter. This is a keeper!
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Eating one right now right out of the oven, so good w/butter! Very easy, only had the Crisco baking sticks, but that made it even easier to cut in with the pastry blender. The flavor is great, with a little bit of a crunchy top, baked on stoneware, delish!
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This is a great biscuit recipe! My biscuits turned out fluffy, soft, and flaky. All I changed was substituting out half of the lard and replacing it with butter for more flavor. As with any biscuit recipe, you want to make sure your fat is cold. My lard had been in the freezer and my butter was cold from the fridge. It’s also essential that you don’t overwork the dough. I found chef john’s buttermilk biscuit techniques very useful (the video is on allrecipes).
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Great recipe! They were great!
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Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.
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These are wonderful biscuits! I halved the recipe. I didn’t use lard, I used shortening instead. These were nice and light, almost as tasty as my grandmothers. This will be my biscuit recipe now. Thanks!
I’m glad I tried them. I have a habit of only using the recipes on here that have a high rating And a large amount of reviews. I think I will take chances more so I don’t miss out on good ones like this. -
This recipe was a hit with my husband and daughter. My husband said it was better than store bought. Easy to make. Used half butter and half shortening and lemon with milk for the buttermilk. Batter was a little runny, so added a little more flour. Yummy! Definitely will make again.
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Awesome Biscuits!! I had to substitute the Lard with oil and Cream of tartar with lemon juice. They turned out Great!!
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Great recipe. As another reviewer stated, I normally would use recipes that have high ratings, but I said what da heck, I’m going to try this one and I don’t regret it! The biscuits are nice and fluffy…
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Awesome! These biscuits are super easy and very rich. I used butter instead of lard and they came out perfect even though I’m at a high altitude.
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super came out perfect. i used half butter and margerine
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Super recipe. I did everything according to recipe and they turned out fine; nice and fluffy. The next time I used butter instead of lard. Same result. One change in shaping – I hate to have to roll out the scraps (Makes the second ones slightly less tender), and also hate to waste anything, so I usually just cut the biscuits with a sharp knife and get square ones instead of round. I’ve never had any difficulty caused by doing it this way.
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Did not change a thing!! Turned out great.
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These are the BEST Biscuits I have ever made. Thanks for the great recipe.
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My family gave this a double thumbs up! I keep trying different biscuit recipes, and this is the one! I think the cream of tartar adds a wonderful crunch to the outside, while the inside was tender and delish. As another reviewer commented, I also substituted cold butter for lard and gently worked the dough. I used a generous amount of flour on my hands and my counter when turning out the dough as it was a bit too wet to work with. We live at 5,000 feet, and the recipe worked great here. Thanks for a great recipe, Sadie!
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Great recipe! Nice light fluffy biscuits. I did use cold butter instead of lard and added a touch of lemon juice to the milk. I think they turned out well but would love to compare the differece myself using the recipe with lard and buttermilk. Thanks for sharing I sure will use this recipe again and again!
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Made this recipe using butter instead of lard, used my kitchen aid with the paddle to turn the dough into pea size. also used half AP flour and half bread flour. These biscuits came out so fluffy. Great recipe!
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although a good cook, my biscuits have always been dismal. These were a huge success. I used half butter and half lard. Grating them into the mix made it a breeze, basically almost no mix or knead. cooked on parchment. wow! what a find.
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Perfection!!!
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I am not a great biscuit maker.. they never turn out well for me. I made this recipe for the first time and they were DELICIOUS, light and flaky! I used half shortning and half butter because that is what I had on hand and they turned out great! I will definitely make these again! Thank you for sharing this delish recipe!
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No changes. These are great biscuits
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These were easy and delicious! We didn’t have any lard, so we substituted butter. So soft and fluffy!
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I’ve made these twice and everyone who tries them says they’re the best biscuits they’ve ever had. I do use butter (freeze and shred) instead of lard just because that’s what I have when I decide to make them. So soft and delicious!
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Did not have lard so used crisco. These are amazing!
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This is an awesome recipe! They are light and fluffy and taste just like my grandmothers.
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I substituted butter for lard just cause I didn’t have lard. They came out MAGNIFICENTLY DIVINE! I paired them with sausage egg and cheese. My husband wanted to marry me again. I made sausage gravy for biscuits and gravy. My kids liked it with honey butter. I also made strawberries and cream with the biscuits. Paired it with fried apples and sausage once too. Very versatile. Thanks a heap!
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These are fantastic biscuits we just formed a rectangle and cut sqares instead of making round biscuits.They were the best biscuits I’ve ever made.
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Very delicious and easy!
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Simple and tasty, these are my go to buttermilk biscuits. Very easy, I followed the recipe exactly. I agree the cream of tartar is key.
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My family said these were the best biscuits I have ever made! I followed the recipe exactly and was amazed at how tender and fluffy they were. This is a keeper!
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This is a great recipe.The first time I made it I did not have the cream of tartar
But it still came out great. -
Excellent! I am making it again!!!
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Foolproof and delicious! Thanks for sharing!
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Just made these and they were the best I have ever made. Used butter instead of lard. Since that is not something I keep around. The family went nuts over these. Thank you for posting this recipe.
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Love this recipe!! Didn’t have cream of tartar so I did the white vinegar substitution of 1 tsp of vinegar for every 1/2 tsp of baking soda. Baked on stoneware. So quick and so delicious! I was looking for a good buttermilk biscuit recipe and this was the first one I tried. I don’t have to look any farther. Thank you for sharing!
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Okay i have tried only a couple times before to make biscuits and with limited success. This came out perfect for my biscuits and gravy. No more canned biscuits for me. I did not change a thing.
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Quick easy and yummy. Makes plenty of tender insides and crispy outsides. Will keep this one.
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By far the best biscuit recipe I’ve ever tried!! I’m lazy, so I added a bit more buttermilk and made drop biscuits. There were fantastic!!
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THE BEST BISCUITS I HAVE EVER MADE!!! I didn’t change anything, and I will keep this wonderful recipe forever, Thank you for sharing your recipe …!
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Great! The only thing I did differently was to use butter instead of lard. Fantastic.
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I loved this recipe; I would’ve given it five starts, but I had to make some changes.
1) I cut down the butter to 3/4 cup, because with the full cup of it was too greasy for my taste.
2) Because the cream of tartar is often hard to find, I took out the cream of tartar and baking soda and instead increased the amount of baking powered to 3tbsp all together.
Hope this helps! Happy baking! 🙂
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Made these for dinner twice in a row. Loved it! I substituted lard for butter. I also buttered the tops before i put them in the oven.
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Amazing! I loved how soft and fluffy the dough was, so fun to work with and my family devoured them. I did use butter instead of lard, no lard on hand…extremely happy with these. Very easy to make! Definitely a keeper.
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I didn’t have lard so I used a stick of butter and 1/2 cup of vegetable shortening. These biscuits are really wonderful. Even my 5-year old granddaughter loves them and she’s pretty picky.
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Oh, wow! Best biscuits I’ve ever made – and I’ve been making buttermilk biscuits for years! They rose up very high and were quick to prepare. I substituted 1 cup of the all purpose flour for 1 cup of multi-grain flour for added texture and used butter instead of lard. I also had some leftover grated cheese in the fridge, so threw that in. Sadie, you rocked this one!
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It was one of the easiest biscuit recipe I did. The cook time was different but it could have been my fault.
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I have used this recipe countless times and every time they turned out great! I use butter instead of lard and sometimes I freeze the dough and bake them throughout the week still delicious.
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These biscuits are amazing! I generally hate when people review after changing a recipe, but I don’t think it matters TOO much what fat you use in this recipe. I have done it with all shortening, and half shortening and half butter, both with fabulous results. This is my “go to” biscuit recipe. Thank you!
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Just pulled these out of the oven and they are perfect. Light on the inside with the perfect crispiness on the outside. I used butter instead of lard and used a previous suggestion of freezing the butter and grating it. I’ll start doing that for a lot of recipes. It was a breeze.
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3-15-2016 ~I tried a cast iron biscuit pan for the first time today and I wasn?t entirely pleased with the results so I suspect mastering it and turning out perfect biscuits will be a learning curve for me. That said, Sadie?s Buttermilk Biscuits was a great recipe to try it out on ? it?s obviously a dependable and quite forgiving recipe! Lard is the best for pie crusts in my opinion, but when it comes to biscuits, I like the taste of butter, so I made that substitution. The biscuits were light and rose tall and fluffy. They just didn?t brown on the bottom as much as I would have liked, but again, this was my first attempt with this pan. I have no doubt that made on the cookie sheet I am familiar with, or once I master the cast iron biscuit pan, they?ll be perfect. The fact that Hubs requested ham sandwiches made with them for his lunch tomorrow is a great testament to them. Update: I believe I have determined my “problem” and it is not with the pan. The recipe calls for the biscuits to be cut to 1″ thickness and I believe this is too thick – should be 1/2″ thick. Also, the dough was a little too wet – start with 1-1/2 cups of buttermilk – you can always add more if necessary.
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Like so many others, I substituted butter for the lard. I wanted a bigger biscuit but these got so big and fluffy I should have used a smaller tool to cut these as they turned out HUGE (I still ate two because they were so good). I will use a bigger pan next time with a lip as some of the butter dripped over the edge of my stone sheet so now I’m cleaning my oven (that’s ok these are worth it). Light and fluffy on the inside and just the right amount of crisp on the outside. Biscuit perfection! Never again will I cheat and buy the tube.
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I used Cisco instead of lard. I also left out the cream of tarter since I had none in the house. Made a excellent biscuit. Tall and flakey
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Oh my goodness…Grandma’s recipe finally! The best ever! Had to use butter because I don’t keep lard but butter was fantastic!!!! Hubby approved!
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I have made a few biscuit recipes and this will be the last one I use! It is perfect. Didn’t change a thing and don’t need to! Perfect biscuits.
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Very good biscuits! Light and fluffy, delicate texture. I was out of lard, so I used half shortening, half butter. I’ll definitely try them with lard next time, but these were a hit.
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I made these with same recipe. It took a couple of hours to rise the double . The were wonderful; I froze some and pull them out when needed. I surely will make these again. Wonderful with jam or honey.
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This is the first biscuit recipe that I have ever gotten the biscuits to rise correctly with. The flavor and texture of them was excellent. Our whole family enjoyed them! I will be making this recipe again.
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These biscuits are awesome! I did like some of the other reviewers and did half butter half lard and they come out perfect.
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Ive never been successful with biscuits. This came out beautiful. I didn’t have buttermilk so I substituted with Kefir.
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These came out great. I just finished making them for breakfast, or use butter instead of lard, unsalted. They didn’t rise very tall for me because I might’ve squished him a little to keep them together and I only made three. Next time I’ll make sure to pile them up tall so they bake in a more traditional biscuit shape and not fat cookie.
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Thank you so much for sharing this amazing recipe! Without a doubt the best and lightest and fluffiest biscuits I have ever made in my 50+ years of baking! Absolutely delicious! I didn’t have lard and used oil instead. And I substituted milk with 4 Tb of vinegar for the buttermilk. This made the dough too sticky and I had to actually add 2 more cups of flour to make it manageable. However, the results were so spectacular, I’m not going to mess with it any more. When I want to make biscuits this will be my go-to recipe!
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I have been trying lots of biscuit recipes for years and finally settled on one that is very similar to this one. The biscuits were pretty good and my husband and I always each ate 2.
I struck gold with this recipe. I cut it down to 4 servings and cut the biscuits to 1/2″ tall. These biscuits are light, fluffy, delicious and beautiful. My husband ate 3 of them! I was wishing I had made more. I’m sure it was the cream of tartar that made the difference. -
Delicious. These turned out so good. I’ve been looking for a recipe that uses lard and this one turned out to be a keeper. I had only one problem, I used only 1 cup of buttermilk, otherwise it would have been a batter rather than a dough. Not sure why that happened. Super good recipe!
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These were amazing! I ate three of them before dinner was ready. The only change I made was to use butter instead of lard. They were rich and flaky. This will definitely be on the table during the holidays. I can’t risk making them more often….they are THAT good.
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This was my first attempt in making homemade biscuits. I didn’t have lard so I substituted with butter. They were the best biscuits I have ever had, my husband ate 4 of them and my kids kept coming back for more! Goodbye tube refridgerated biscuits, these homemade biscuits will be on the dinner table from now on!
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Favorite recipe for buttermilk biscuits.
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I halved the recipe using the 9 serving measurements – best biscuits I have ever made! I already regret halving the recipe. Pictured with my 2 egg veggie omelet.
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Made no changes, so this is a true rating. Great recipe!! This is now my go-to recipe for biscuits. I will next time, however, add a couple tablespoons of sugar. Even with the inferior flour that I used, these biscuits were nice and fluffy. Thanks!
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Added about a 1/2 cup more shortening (couldn’t find lard in my stote) and it made the even more flaky! Delicious!!
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I actually had to omit the cream of tartar and they turned out perfect anyway. I love the texture of this bake.
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This recipe was great! I made the following substitutes: stone ground whole wheat flour, coconut oil for lard, apple cider vinegar buttermilk. Next time I will slightly reduce the salt.
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Great recipe. I used butter instead of lard but I’m sure one is as good as the other. Will make again.
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Best biscuits I have every made!
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Awesome recipe. I use Keifer Milk instead of Buttermilk. I make them often. Always a hit. Thank you for sharing.
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Best i have ever made. These were what i was always shooting for. Used frozen butter, shredded. This recipe is a game changer!
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I made this today for company with rave reviews! I did not have any buttermilk, so I added two more teaspoons of cream of tarter and used milk. This will be the only biscuit recipe I use in the future!
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I suggest this for all people who are not biscuit fans. It might change your mind like it did mine.
I read some of the reviews that suggested substituting butter for the lard, and I was grateful for it when I realized my lard was not solid enough at baking time! I used butter this time and the reviews at the table were all positive. I’ll make them again with lard and half lard/half butter. Wonderful Recipe. Quick, easy, and delicious!
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I tried a few buttermilk biscuit recipes and this one worked out the best for me. I stuck to the recipe and employed Chef John’s tips from his video. Very light and fluffy biscuits, i might try half butter and half lard next time. This will be my go to recipe for biscuits now 🙂 The only thing I would like is if the outside was a bit more crispy so I may try with different coatings or baking slightly longer.
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Ive tried for 20 years to make biscuits and failed every time until I tried this recipe, these biscuits are amazing and turn out every single time, thank you for posting this recipe.
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Best biscuit recipe ever. Never used lard before but had it on hand today. Really light and fluffy texture.
Next time I will add a couple tablespoons of sugar and raisins and try to adapt to make fruit scones.
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A total hit with the entire family! I’ve been making buttermilk biscuits for years, and these are by far everyone’s favourite. Like many others, I also used butter instead of lard and they turned out great!
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I made no changes. Loved the idea of grating the butter. Kept the handling of the dough down to a minimum. Takes minutes to make.
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I am on a mission to find a great biscuit recipe. This one is awesome and very close. Definitely needs more butter in my opinion. Next time I will maybe do half lard half butter. Other then that these are close to McDonald’s biscuits.
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This is a very good recipe. The biscuits came out great. I did not change a thing, made them as the recipe stated. I made a second batch and froze them. They freeze well. Baked some out of the freezer this morning and they were perfect. Thanks for a great recipe.
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My 12 year old daughter made these! We used butter instead of lard and cut the recipe in half because I was short on flour. She rolled them a little too thin, so we would stick to the recipe next time and roll them 1″ thick. But they were delicious and so easy to make!
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I substituted 1 cup of butter crisco. These were the bat biscuits I’ve ever made. If you don’t have buttermilk, add 1 TBSP vinegar to 1 cup milk. Stir and let sit for a few minutes. If you haven’t made biscuits, the key is not to over work the dough. The less you do, the fluffier they are.
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Just like I remembered as a kid. Didn’t change a thing! It’s just my husband and I so I froze the leftover cut biscuits. They cook nicely on the same temp plus a couple extra mins (since they were frozen) or turn your oven off and let them finish up. Yum!!
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Excellent! I did use the frozen, shredded butter in place of lard. Like any biscuit-fresh, warm out of the oven is when they are the fluffiest!
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I used butter instead of lard and sour milk instead of buttermilk. Since the dough was very soft, I made drop biscuits and they were heavenly – soft and light inside and delightfully crisp on the outside. These were the best biscuits I’ve ever made and I’ve made thousands in my life. Got rave reviews, too!
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I had given up on making biscuits until this recipe. I didn’t have lard so I used butter ` instead. I also watched Chef John’s video on how to make biscuits. It helped me a lot. They turned out flaky and yummy. My family loved them.
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These are fool proof – nice and flaky and I used half spelt flour and half white. I will try half butter next time. Thanks for sharing a great family recipe.
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I made it exactly following this recipe, and even though it was my first time making biscuits, these turned out perfectly! So delicious.
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Fantastic! Soft, fluffy, and great flavor! A great standard recipe to dress up however you wish. Whipped these up last night in about 10 minutes (the oven preheating took longer than mixing these babies up). Minimal kneading, rolled them out, cut into squares and baked on a stoneware sheet.
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These were so easy and so good. I used butter instead of lard. Very tasty!
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I’ve made this recipie several times since finding it. I’ve made a lot of different biscuit recipes in my life, eaten a lot of restaurant biscuits in my life. These are really some of the best I’ve ever had. The only change that I occasionally make is half lard (shortening) half unsalted butter. Thank you so much for sharing this!!
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I have tried so many recipes. At last I found one!
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These are the best biscuits I’ve ever made! I didn’t have lard, used frozen, then shredded, butter as others have. They came out so flaky and perfect.
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Wonderful…best buttermilk biscuit ever! I too had no lard or shortening so substituted very cold better and they were divine. I cut the recipe down for the two of us, but will make a full recipe next time so we can have some with breakfast. I baked using parchment..easy clean up. I loved the crunch!
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Made these for my favorite biscuit lover today! He reallllllly liked them, and they were super easy to make. I cut the recipe in 1/2 and made plenty! I made them exactly as directed.
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