Hands down the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER!Ā Give them a try and we’re confident you’ll agree they’re simply the BEST!
Best Buttermilk Biscuits
I have to tell you I’ve never been a fan of baking powder biscuits.Ā I’ve always found them too dry and too bland.Ā And some of them are really better served as door stoppers.
But my opinion did a 180 the moment I bit into one of these.
I’ve said it before but I will say it again:Ā Lard makes the baking world go ’round.Ā
And that’s no revolutionary secret.Ā That was commonplace knowledge up until the early 20th century.Ā Until Crisco came along with it’s massive marketing dollars and decided to demonize animal fat in order to push the supposed health benefits of hydrogenated plant oils.Ā And as we say, the rest is history.Ā With that came an uprise in chronic disease like we’ve never witnessed before.
Our ancestors were wise.Ā Use what nature gives you – real, whole ingredients – and avoid the processed stuff.Ā And here we are today, having finally come full circle with medical research once and for all debunking the animal fat myth.Ā Ā Hallelujah!
Read more about this topic in our article about lard.
So now that we’ve come to our senses, let’s talk LARD.Ā To make the BEST biscuits you have to use it!
If you have never made biscuits with lard you are in for a wonderful treat.Ā Truly, you have never had softer, flakier, more supple biscuits in your life.Ā These buttermilk biscuits are seriously a-mazing!
The Science Behind Lard: Why It Works
In a nutshell, the flour particles and gluten strands in dough form strong bonds when baked, which means a tougher crust.Ā Lard works by coating these particles and strands which weakens their structure.Ā This prevents those strong bonds from forming and creates a flakier, more tender crust.Ā Lard also has a higher melting point than butter, for example, which means it melts more slowly throughout the baking process, creating air and steam.Ā The fat crystals in lard are also larger than butter which means tons of tiny, airy holes are left behind as the lard slowly melts.Ā The result is even more flakiness, leavening and lightening of the texture.
Be Sure To Use the Right Lard
I discuss this in detail in my article about lard, but in short, do not use the lard you find at the supermarket.Ā Turn it around and look at the ingredients and chances are it is hydrogenated lard.Ā Ā Put it back on the shelf.Ā You want pure, natural lard.Ā Specifically you want what’s known as leaf lard.Ā Ā That’s the white fat surrounding the kidneys of the pig.Ā It is more neutral in flavor compared to the other fat in the pig and will contribute the texture you want for your pastries.
Lastly, make sure you get your lard from a trusted source.Ā Much of the bad stuff we eat gets stored in our fat.Ā The same is true for animals.Ā You don’t want to eat condensed toxins in the form of lard.Ā Find a local farmer or butcher that can sell you leaf fat from responsibly raised pasture-raised pigs.Ā A healthy pig means healthy fat.Ā You can buy leaf lard from pasture-raised pigsĀ but it’s terribly expensive.Ā Instead, make it yourself!Ā It is so, so easy and SO much cheaper, you can seriously make like a gallon of it for the same cost as a small jar!Ā All you need is fat and either a slow cooker or a pot.
Check out our article on How To Render Your Own Lard!
With this magical ingredient in hand, you are ready to do some seriously good baking!
So let’s make the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER!
How to Make the BEST Buttermilk Biscuits
Let’s get started!
Preheat oven to 450 degrees F.
In a large bowl combine the flour, baking powder, baking soda and salt.Ā Add the lard and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs.
Add the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir.Ā (If adding any herbs or cheese, add them in with the buttermilk.)Ā The dough will be fairly wet, this is normal.
Flour a work surface and turn the dough out onto the surface, using floured hands to very gently pat the dough until it’s uniformly 1 inch thick.
Gently fold the dough in half, turn it 90 degrees, then fold it in half again.Ā Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
On a floured work surface, gently pat out the dough to 1 inch thick again and use a 3″ round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter.
Gather up the scraps, gently knead them together and pat the dough out to 1 inch thickness.Ā Cut out the remaining rounds.
Place the biscuits on a lined sheet pan and bake for about 12 minutes or until the biscuits are golden brown.
Brush the hot biscuits with butter (the biscuits will readily absorb it).
Serve the biscuits immediately while warm.
Enjoy!
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Be sure to also try our ULTIMATE Pie Crust recipe!
BEST Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup leaf lard ,very cold
- How To Render Your Own Lard (it's easy and cheap!) (click link for recipe)
- 1 cup very cold buttermilk (or substitute by stirring 1 tablespoon white vinegar into milk to equal 1 cup of liquid, then let it sit for 5-10 minutes)
- Melted butter for brushing
- Fresh herbs or shredded cheese (optional)
Instructions
- Preheat oven to 450 degrees F.
In a large bowl combine the flour, baking powder, baking soda and salt. Add the lard and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs. Add the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir. (If adding any herbs or cheese, add them in with the buttermilk.) The dough will be fairly wet, this is normal. - Flour a work surface and turn the dough out onto the surface, using floured hands to very gently pat the dough until it's uniformly 1 inch thick. Gently fold the dough in half, turn it 90 degrees, then fold it in half again. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
- On a floured work surface, gently pat out the dough to 1 inch thick again and use a 3" round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter. Gather up the scraps, gently knead them together and pat the dough out to 1 inch thickness. Cut out the remaining rounds.
- Place the biscuits on a lined sheet pan and bake for about 12 minutes or until the biscuits are golden brown. Brush the hot biscuits with butter (the biscuits will readily absorb it) and serve the biscuits immediately while warm.
Nutrition
Shawna says
I love these ā¦ I have been making them for weeks now since finding this recipe thank you so much!
Kimberly Killebrew says
I’m thrilled to hear that, Shawna, thank you so much!
Vivian Mitchell says
Iāve always been unsatisfied with any biscuit recipe Iāve tried but now I have āmy recipeā. The dough just felt right and the texture was noticeably different. I knew even before I put them into the oven that these ones would be different, and they were – tall, light, beautiful! Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Vivian, I’m so glad you enjoyed them, thank you!
Steven Peterson says
Made scratch biscuits for the 2nd time in my life tonight. I used lard instead of butter, which, ironically is better for you than shortening or margerine. Lard has less saturated fat and no trans fat.
Though they didn’t get as tall as i’d liked, probably because my lard wasnt quite cold enough, they are tender as can be and melt in your mouth delicious.
I will probably never buy Pillsbury again. Come to think of it, why was I in the first place. They are so easy to make.
(scuse me but had to have another biscuit. They are that good and it’s 3 AM)
Oh I should mention that I used self rising flour for this batch, and they came out much better than using all purpose & baking powder.
Kimberly @ The Daring Gourmet says
Fantastic, Steven, I’m so glad you enjoyed these, thank you!
Laura says
These were delicious, thank you!
Kimberly @ The Daring Gourmet says
You’re welcome, Laura, I’m so glad you enjoyed them and appreciate the feedback!
Michelle says
My first success in buttermilk biscuits. The tips were very helpful. Thank you for sharing.
Kimberly @ The Daring Gourmet says
Thank you, Michelle, I’m so happy they were a success!
Ria says
These biscuits are SO yummy! A new family favorite, they want me to make these all the time! We’ve got it on the menu 3 days in a row this week. š¤
I definitely recommend this recipe to anyone who wants an easy, delicious recipe!
Kimberly @ The Daring Gourmet says
That’s so awesome, Ria, I’m thrilled they’ve been a family hit, thank you!
Jessica says
Tallest biscuits Iāve made yet! I think the tip of not rotating the biscuit cutter helps give them that signature center crease.
Kimberly @ The Daring Gourmet says
I’m so glad, Jessica, thanks so much for the feedback!
David Burke says
I made these yesterday. Delicious and texture was good but they in no way achieved that towered cylinder rise. They were barely an inch high. Please advise.
Kimberly @ The Daring Gourmet says
Hi David, there are a few common reasons biscuits won’t rise properly: The fat/butter wasn’t cold enough (it needs to be VERY cold), the dough was over-mixed (it needs to be mixed until it just barely comes together), the oven wasn’t hot enough (it needs to be fully preheated and for most ovens that means you have to wait several minutes after the oven says it has reached the correct temp), the dough was re-rolled too many times (twice is generally the limit – cut out the biscuits, re-roll the dough and cut out one more time).
Susan S. says
I have never had any success making biscuits until I tried this recipe! These are delicious. My family raved over this recipe. Thank you so much for sharing it!
Kimberly @ The Daring Gourmet says
That’s awesome, Susan, I’m so glad – thank you!
Meline says
I have never made homemade biscuits before, but I tried these, and I was blown away! They are super delicious, and I love to share them wit my neighbors. Thank you so much for a wonderful recipe!
Many blessings,
Meline
Kimberly @ The Daring Gourmet says
Wonderful, Meline, I’m so happy to hear that, thank you!
Kelly says
These are the best biscuits ever. I am 86 years old and have made biscuits all my life and thought they were pretty good. Wrong. So I have made these several times and thought I would mess around with them. I bought some White Lily self-rising flour and wanted to try that out. I used 2 cups flour plus 2 Tablespoons, omitted the baking powder and salt and added the 1/2 teaspoon baking soda. Well, now I think “I” have the best biscuits ever. But yours are a very close second. Thanks for setting me on the right path.
Kimberly @ The Daring Gourmet says
Haha, Kelly, that’s quite alright, I’m happy to take second place to yours! :) Thanks for the feedback!
Claudia says
Just made it this morning for breakfast!
Excellent recipe easy to make. Delicious you must try it with butter and honey.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Claudia, thank you!
Regina Eiland says
oh I can’t wait to make these! I don’t comment a whole lot on your site but I do love love your site please don’t ever stop what you’re doing. You bring back so many memories of a fun little old lady with gray hair, making the best biscuits this side of the hemisphere and yes she only use lard good old-fashioned lard and wouldn’t you know, I just happen to have a mason jar full of leaf lard as we speak. So this recipe is so on time I’m going to see if I could do my Grandmama and Mom proud if they were alive!
Kimberly @ The Daring Gourmet says
I really appreciate your taking the time to comment, Regina, it means a lot, thank you. No, I don’t plan on stopping – here’s to more great food! :) Happy cooking and Happy Thanksgiving! :) Warmly, Kimberly