Steal my secrets to making amazingly fluffy biscuits completely from scratch. Even if you’ve never made homemade biscuits before, you can be successful with this quick and easy recipe! They are made with lard and butter for flakiness and flavor.
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1/2 teaspoons baking soda
- 3 tablespoons unsalted butter, cubed (43g)
- 5 tablespoons lard (72g)
- 1 cup buttermilk, chilled (236 ml)
- Preheat the oven to 450 F.
- Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
- Dump in the chilled butter and lard and rub them into the flour by pinching the chunks of fat. Stop when the mixture has a breadcrumb-like texture.
- Add about half of the buttermilk and stir with your hand to start bringing the dough together. Pour in the rest of the buttermilk in one or two more additions, gently working the dough until all the flour and buttermilk are incorporated and a soft, sticky dough has formed.
- Turn out the dough onto a floured surface, scraping out the bowl to get all the dough.
- Sprinkle the top of the dough liberally with flour and roll the dough to 3/4 inch thick.
- Using a 2 1/2" round biscuit cutter dipped in flour, cut out as many biscuits as you can from the first roll. Don't twist the cutter, as doing so will seal the sides together, inhibiting their rise.
- Gently re-roll the scraps and cut more, being careful not to overwork the dough. Place the biscuits with their sides touching on the baking stone or cookie sheet.
- Bake for 15-20 minutes at 450 F. They should be well risen and golden brown.
- Make sure the butter and lard are cold; it will make the dough flaky.
- Handle the dough gently.
- Push the cutter straight down without twisting it.
- Placing the biscuits with their sides touching will help them rise higher and have soft sides.
- Bake on a pizza stone to prevent burnt bottoms on the biscuits.
- Category: Biscuits
- Method: Baked
- Cuisine: American
Keywords: easy, fluffy