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Sadie's Buttermilk Biscuits

Rated as 4.92 out of 5 Stars

"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."
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Ingredients

32 m servings 216 cals
Original recipe yields 18 servings (18 biscuits)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  3. Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
  4. Bake in the preheated oven until tops are golden, about 12 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 216 calories; 11.9 g fat; 22.9 g carbohydrates; 3.8 g protein; 12 mg cholesterol; 337 mg sodium. Full nutrition

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Reviews

Read all reviews 128
  1. 152 Ratings

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Most helpful positive review

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...

Most helpful critical review

I made these biscuits with no changes or substitution. They turned out reasonably fluffy and are good. I was also pleased to get 15 biscuits out if the batch.I would try using butter instead o...

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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...

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 bisc...

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 decid...

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 ...

My family love love loved these. I didn't have lard so I used butter. This is a keeper!

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 sausag...

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...

These are the BEST Biscuits I have ever made. Thanks for the great recipe.

Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.