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Sadie's Buttermilk Biscuits

Rated as 4.87 out of 5 Stars
8

"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
Original recipe yields 18 servings (18 biscuits)

Directions

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  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

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 216 calories; 11.9 22.9 3.8 12 337 Full nutrition

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Reviews

Read all reviews 161
  1. 188 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

made no changes except using frozen grated butter instead of lard. texture was good, they could have risen more, but they were tasteless even after brushing with melted butter. maybe i will ...

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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 ...

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...

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

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...

Eating one right now right out of the oven, so good w/butter! Very easy, only had the Crisco baking sticks, but that made it even easier to cut in with the pastry blender. The flavor is great, ...

This is a very good recipe. The biscuits came out great. I did not change a thing, made them as the recipe stated. I made a second batch and froze them. They freeze well. Baked some out of the f...