Ready in 20 minutes
I have worked on making the best biscuits for years. This is adapted from one I found elsewhere.
"I am a novice at biscuit making and these turned out great. I used extra butter in place of lard and doubled the buttermilk. They baked up quickly and my family liked the flavor. Only complaint is that they did not rise very much. Otherwise, I will make this recipe again with a few variations."- tiffanyelswick
Cuisine: Main Ingredient: Flour
954 people want to try | 1,621 have favorited
Top-ranked recipe named "Buttermilk Biscuits"
1. Preheat oven to 500° F and set oven rack to the center of the oven.
2. Combine dry ingredients in a food processor and pulse to blend. Add chilled Butter and Lard and pulse until the the mixture looks pebbly.
3. Remove from the food processor and put this mixture in a bowl and gently stir in the Buttermilk until just incorporated.
4. Turn onto a flour board and flour the top, and fold over, flour, pat, fold, flour until barely workable.
5. Cut biscuits and put them on a baking pan prepared with a baking sheet with the sides just kissing each other.
6. Put them in the oven, close the oven door, and turn the temperature down to 450° F. Bake for 10-12 minutes.
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ReyV 6 days 1 hours ago
SOkirk 1 week agoLove this recipe! Make it everytime I want biscuits for soup, strawberry shortcake or my favorite - biscuits and gravey! Love love love!
Houdai 6 months agoThis is the best biscuit recipe I have tried! I make these all the time with my country sausage gravy for a hearty breakfast.
tiffanyelswick 6 months agoI am a novice at biscuit making and these turned out great. I used extra butter in place of lard and doubled the buttermilk. They baked up quickly and my family liked the flavor. Only complaint is that they did not rise very much. Otherwise, I will make this recipe again with a few variations.
pols005 7 months agoThese were super easy to make but super dense. I made them to go alongside a steak dinner and they were really too heavy for that. Bet they will hold up nicely to butter and honey in the morning though!
mogriff1 11 month agoMade these again.....this time using buttermilk (I had to add 1/4 cup more, it was dry). I also doubled the butter. They turned out really moist. Hubby and I enjoyed them with grape jam.
kennethscifres 11 month agoGood but a little dry for my taste.
anniefisher 12 months ago
mogriff1 1 year agoNice rise, texture and taste! I didnt have buttermilk so I used plain greek yogurt. I also added milk, it was a litte dry and more butter. We ate with grape jam, these turned out really good!
ronzeno 1 year agoThis recipe makes the BEST buttermilk biscuits I've ever made. I did add a little more butter and lard. When cutting the biscuits my Grandmother taught me to NEVER twist, just push down. The biscuits rise higher!
bigdaddy26 1 year agoI always wanted to make'em like my granny and this is right on point.
i3astid 1 year ago
anarosag 1 year agoMy husband and I really enjoyed these biscuits.
USACanada 1 year agoGreat! I did have to add about 3 tablespoons of butter and a bit more buttermilk .... YUMMY!!!
spikesgirl2 2 years agoI increased buttermilk to 5 cups (I make biscuits all the time) because mix was too dry and I needed a recipe for a large church group. I adjusted srvgs to 24 (love this option) and made over 80 biscuits!!!!!!
AnakiMana 2 years agoMy sister and I made these together tonight. We followed the recipe exactly, except for the lard - we replaced that with an equal amount of additional butter. We doubled the recipe when we saw it yielded only 6 biscuits, and these were GREAT. Keeping this recipe handy for sure.
Key_chief298 2 years agoI thought these were exillante!! I patted then down to about an inch and could get 11 cuts out of them. I did have to add about 1/3 cups extra of the buttermilk though.
bonnylass79 2 years agoThese were very good; however, I needed to add a little butter and buttermilk. Blending in the food processor really does make a difference. Also, roll out to about 1/2 inch to an inch thick to get the best rise.
Flapjack09 3 years agoBest biscuits ever, great post, I baked for a bit longer, fluffy golden goodness. Tip of the cap, to the postee.
teresag09 3 years agoLove them they came out just amazing, soft, and very tasty. I will for sure keep this recipe in my book.