To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture.In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.Position an oven rack to the center position and preheat to 450☏/230☌.

If you are looking for a vegetarian-friendly biscuit recipe, you can easily substitute the lard in this recipe for unsalted butter or vegetable shortening. The lard coats the flour creating a fluffy, tender, and very flaky biscuit. It’s creamier and more popular in baking than other types of lard. It is obtained through a process called rendering. Leaf Lard: The lard in this recipe is the star! Leaf lard comes from the fatty parts around a pig’s kidneys. You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits. Stir and let stand for 5 minutes before adding it to your dough.

Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. If you do not have any on hand, you can easily make a substitute! I personally love the tang that buttermilk brings to biscuits. Because buttermilk is cultured, it has an acidic quality to it. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.īuttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. It’s not so much that it makes these biscuits too savory. Salt: Salt is what gives these biscuits flavor. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients. It gives the biscuit the rise and some fluffiness.īaking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. All-purpose is recommended but you can also make biscuits using self-rising flour.īaking Powder: Baking powder does most of the leavening in the biscuit. Flour: Flour is the main structure for these biscuits.

Fluffy buttermilk biscuit recipes