Go Back

Southern Buttermilk Biscuits

These are made with lard and butter for flakiness and flavor - lard is far more traditional but I only have it if I render it. If you don't have lard, just use all butter and they'll still be wicked good.
prep time15 minutes
cook time18 minutes
total time33 minutes
Print Recipe

Ingredients

Ingredients (~8 biscuits)

  • 2 cups all-purpose flour
  • 3/4 tsp Diamond Crystal kosher salt
  • 1 Tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp unsalted butter, cubed and chilled
  • 1/4 cup lard, or use more butter
  • 2/3 cup buttermilk, chilled

Instructions

  • Preheat oven to 450F.
  • Whisk flour, salt, baking powder, and baking soda in a large bowl.
  • Rub chilled butter and lard into flour until breadcrumb-like texture forms.
  • Add buttermilk gradually, mixing until soft, sticky dough forms.
  • Turn dough onto floured surface and roll to 3/4 inch thick.
  • Cut biscuits using floured 2 1/2" cutter, avoiding twisting.
  • Gently re-roll scraps and cut additional biscuits.
  • Place biscuits touching on baking sheet and rest 10 minutes.
  • Bake 15-18 minutes until golden brown and bottoms sound hollow.

Notes

Do not overwork dough; gentle handling ensures tender biscuits.