Buttermilk Biscuits

Buttermilk Biscuits

5
AIRBEAR_79 0

"Make a great big batch of buttermilk biscuits with this no-nonsense recipe. Serves a crowd!"

Ingredients 32 m {{adjustedServings}} servings 189 cals

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.
  3. Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.
  4. Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.
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Reviews 5

  1. 8 Ratings

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Coffee0ooYummy
12/18/2008

I don't know what I did wrong. If I did anything wrong, but it was a waste of ingredients. The tops did not brown and the bottoms did. They are not fluffy and still a good bit doughy inside. And I cooked them an additional 6 minutes. Couldn't bake them any longer or the bottoms would have been completely burnt up. Maybe if the lard had not been melted they would have been fluffier and not so hard and HEAVY! Well at least I can give them to the dog as a treat for going potty outside......

Avon- status quo PRO
7/17/2011

Rarely, do I give a bad review because I'm adept enough to know what might work and won't. Sorry to say, this just didn't work. First off, it makes far too many. I scaled back to make 10 using the serving calculator. Somehow, the ingredients were still off and there was no way that this would roll out. I had to add an additional 1/2-3/4 C of flour to even bind it. It was still a loose dough and opted to make drop biscuits rather than rolled & cut. They came out doughy and not flaky or even tender. Baked an additional 5 minutes in a 400 oven. I agree with the last reviewer.....almost 4 years ago, that it was a waste of ingredients. Sorry, but I'll stick to my tnt recipe.

CHEF JON
6/13/2007

GOOD RECIPE AND QUICK, I WILL USE THIS NOW AT MY RESTAURANT.