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My review
Sadie's Buttermilk Biscuits
PTRICK
"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 calsOriginal recipe yields 18 servings (18 biscuits)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
- 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 125146 Ratings
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Most helpful positive review
3/27/2015
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
1/15/2018
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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3/27/2015
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...
7/20/2014
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...
9/23/2015
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
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 ...
4/30/2014
My family love love loved these. I didn't have lard so I used butter. This is a keeper!
1/18/2015
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...
11/26/2015
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...
4/21/2015
These are the BEST Biscuits I have ever made. Thanks for the great recipe.
10/19/2014
Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.