Lard Biscuits (4 ingredients)

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Lard Biscuits (4 ingredients)

These Lard Biscuits are the easiest 4 ingredient biscuit recipe that comes together in 20 minutes before baking. If you've never made biscuits before, give this recipe a try, it's super simple and makes the tastiest and flakiest biscuits for breakfast, lunch, or dinner.

Prep Time20

Cook Time35

Total Time45

Course: bread, Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: servings

Calories: 335kcal

Ingredients

Biscuits

2 1/2 cups self-rising flour
3/4 cup lard or vegetable shortening
1 cup chilled buttermilk well-shaken
1-2 tablespoons salted butter melted

Instructions

Preheat oven to 475ºF.
Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.
Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method.
Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.
Brush with melted butter and serve.

Notes

Expert Tips

Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
Don't over-mix the biscuit dough. If you do, you'll end up with tough biscuits.
To make the signature biscuit layers, make sure you "pat and stack". You'll want to do this a few times to create those stackable layers everyone loves in a biscuit.
If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

Storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that's a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Nutrition

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