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 to roll out the scraps (Makes the second ones slightly less tender), and also hate to waste anything, so I usually just cut the biscuits with a sharp knife and get square ones instead of round. I've never had any difficulty caused by doing it this way.
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 biscuit recipe, you want to make sure your fat is cold. My lard had been in the freezer and my butter was cold from the fridge. It's also essential that you don't overwork the dough. I found chef john's buttermilk biscuit techniques very useful (the video is on allrecipes).
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 decide to make them. So soft and delicious!
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 curve for me. That said, Sadie’s Buttermilk Biscuits was a great recipe to try it out on – it’s obviously a dependable and quite forgiving recipe! Lard is the best for pie crusts in my opinion, but when it comes to biscuits, I like the taste of butter, so I made that substitution. The biscuits were light and rose tall and fluffy. They just didn’t brown on the bottom as much as I would have liked, but again, this was my first attempt with this pan. I have no doubt that made on the cookie sheet I am familiar with, or once I master the cast iron biscuit pan, they’ll be perfect. The fact that Hubs requested ham sandwiches made with them for his lunch tomorrow is a great testament to them. Update: I believe I have determined my "problem" and it is not with the pan. The recipe calls for the biscuits to be cut to 1" thickness and I believe this is too thick - should be 1/2" thick. Also, the dough was a little too wet - start with 1-1/2 cups of buttermilk - you can always add more if necessary.
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 sausage gravy for biscuits and gravy. My kids liked it with honey butter. I also made strawberries and cream with the biscuits. Paired it with fried apples and sausage once too. Very versatile. Thanks a heap!
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 fluffy...
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 with a little bit of a crunchy top baked on stoneware delish!
Love this recipe!! Didn't have cream of tartar so I did the white vinegar substitution of 1 tsp of vinegar for every 1/2 tsp of baking soda. Baked on stoneware. So quick and so delicious! I was looking for a good buttermilk biscuit recipe and this was the first one I tried. I don't have to look any farther. Thank you for sharing!
They are just OK. Yes, they are flaky and fluffy, they are also tasteless. I found that by adding 1/4 cup of grated parmisian cheese, they have a warm, mellow flavor
