Old-Fashioned Lard Biscuits
These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Pair these with my classic sausage gravy for the best breakfast!
Overview
- Skill Level: Beginner
- Techniques Used: Cutting Fat into Flour, Biscuit Mixing Method
If you’ve never had a biscuit made with lard, you need to. Lard biscuits are truly special! The overall texture is so different than those made with butter. They are softer, more tender, and crazy flaky.
Why make lard biscuits?
- Biscuits made with lard are incredibly tender, soft, and the most flaky kind of biscuit you will ever have.
- Lard biscuits can be enjoyed sweet or savory! Top them with sweet jam, savory eggs, or (my favorite) sausage gravy.
Ingredient Functions and Substitutions
Flour: Flour is the main structure for these biscuits. All-purpose is recommended but you can also make biscuits using self-rising flour.
Baking Powder: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.
Baking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.
Salt: Salt is what gives these biscuits flavor. It’s not so much that it makes these biscuits too savory. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.
Buttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits. If you do not have any on hand, you can easily make a substitute!
Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.
You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.
Leaf Lard: The lard in this recipe is the star! Leaf lard comes from the fatty parts around a pig’s kidneys. It is obtained through a process called rendering. It’s creamier and more popular in baking than other types of lard. The lard coats the flour creating a fluffy, tender, and very flaky biscuit.
If you are looking for a vegetarian-friendly biscuit recipe, you can easily substitute the lard in this recipe for unsalted butter or vegetable shortening.
Variation Ideas
All Butter Biscuits: if you really love the flavor of butter or can’t find lard, you can easily swap the lard in this recipe for unsalted butter. Dice up the butter into small cubes and keep in the refrigerator until ready to use.
Butter and Lard Biscuits: if you prefer the taste of butter but want the flakiness and tenderness of a lard biscuit, swap half of the lard in this recipe with butter.
How to make Old-Fashioned Lard Biscuits
STEP 1: Combine dry ingredients
In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder.
STEP 2: Cut in the lard
Add the cold lard to the mixing bowl and cut it into the flour mixture. I like to use a pastry cutter to cut the fat through. You could also use a fork or even your hands but you want to make sure the fat stays very cold and your hands can start warming the temperature. As soon as the mixture resembles coarse meal you are ready to add the liquid.
STEP 3: Mix in the buttermilk
Pour all of the buttermilk into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much. It usually only takes me about 5-6 stirs to get here. The mixture is going to look very wet.
STEP 4: Shape the dough
Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1 inch (2.5 cm) thick disc. You may need to dust a bit of flour on top of the dough. Fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
Step 5: Cut out the biscuits
Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Gently pat the scraps together to cut out the rest of your biscuits.
Step 6: Bake
I like to place my biscuits in a cake pan very close together to bake. I believe this helps the biscuits climb on each other and in the pan to rise more. You can also bake them on a parchment-lined sheet pan with their sides touching.
Once baked, you can brush with melted butter or top with sausage gravy!
FAQ
What is lard?
The word lard is actually a general term that refers to fat from a pig. In cooking or baking, this is usually the rendered fat from a pig. The premium fat that is used for rendering lard is called leaf lard. Leaf lard comes from the fat that surrounds the kidneys and inside the loin of the pig.
The result of properly rendered lard is a white, creamy shortening (a fat that is solid at room temperature and liquid at warmer temperatures).
Where can I get lard?
You can buy lard from a butcher or farmer. You may find it in a specialty store, however I’ve never seen it at my regular grocery store. If you ask a butcher, make sure you ask for rendered lard otherwise, you might receive a whole piece of fat tissue.
You can render your own lard by breaking down the fat, heating it, and straining it. Doing it yourself is incredibly simple to do and will give you a very pure fat without hydrogenated oils (which is often found in processed lard).
Prep & Storage
How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare as directed, place on a baking sheet lined with parchment paper (or in a buttered cake pan) and wrap with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.
How to store in the refrigerator (or at room temperature): Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days.
How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other biscuit recipes!
Old-Fashioned Lard Biscuits
These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Serve with my Classic Sausage Gravy for a comforting meal.
Ingredients
- 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon baking soda
- 6 grams (1 ¼ teaspoon) kosher salt
- 72 grams (6 tablespoons) leaf lard, cold
- 240 grams (1 cup, 240 milliliters) buttermilk, cold
Instructions
Prep:
- Position an oven rack to the center position and preheat to 450°F/230°C.
- Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
- Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.
To Make the Biscuits:
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).
- Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
- Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
- Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
- Place the biscuits in the prepared cake pan or baking sheet with the edges touching so they will rise up against each other.
- As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
- Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
- Brush biscuits with melted butter or top with sausage gravy.
Notes
If you do not have buttermilk on hand you can make "soured milk" by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and adding enough regular milk to make 1 cup. Combine and let it sit for about 5 minutes.
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Nutrition Information:
Amount Per Serving: Calories: 0
196 Comments on “Old-Fashioned Lard Biscuits”
Best biscuits ever!
Thank you! So glad you enjoy them!
Thank you!
You’re welcome Jill!
These are the best biscuits I have ever made, I didn’t have buttermilk so I used some raw heavy cream I had and put vinegar in it.
I’m so happy to hear that you enjoyed them Mahalia!
Nice and flaky but i would cut the salt in half next time. Thanks for the recipe!
Hi John, if you are using table salt, yes you will definitely need to use less because it is less dense than kosher salt.
Love Love Love these biscuits!!! The best recipe I have ever used!! After baking I added a brush of Real Butter! They were delicious!
That is so great to hear Roxie! I love them so much too!
These are exactly the same recipe that my grandma used!!! Thank you so much for sharing this because I thought I had lost the recipe forever when she passed away ❤️
You’re very welcome! I’m so glad you get to enjoy them now!
Easy peasy! Tastes just like Gramma’s. Thanks for taking us back to our childhood….
That’s so great to hear! I love these biscuits so much!
I’ve made these 2 or 3 times now. I even upped the recipe just a touch so I could make just 10 “first pat” biscuits without much waste with fabulous results. Sooo many layers!
However my batch I did this morning didn’t rise like my previous one. They baked just fine, but they were more dome vs tower shaped. Any ideas on why?
The recipe is solid I may be doing something wrong and not seeing it. I am in the Smokey mountains so maybe a pinch more of the risers?
Thank you!
Hmmm, that is strange Bella! Was anything different this time? New baking powder? New oven? Have you always made them at high elevation or is this the first time making them at high elevation? Things rise much faster at high elevation which could be the reason for the domed results. When things rise too fast they can then fall again. I would actually suggest reducing the baking powder to 2 tsp.
Nothing is new that I can recall.
I did all three batches the same way. Mixed all the dry together dropped my lard in and placed the bowl in the fridge along with the knock off buttermilk to chill overnight.
Wait…this last batch I held back some of the buttermilk.. maybe that’s the problem? I didn’t give the powder enough oomph to work with.
That is possible Bella! If that’s the only thing you changed. It’s so hard to know, baking can be so finicky!
Can this recipe be doubled without any problems?
I agree that lard is the best shortening for biscuits and pie crusts!
Thanks for your interesting blog.
Absolutely Martha!
Bettie, this is just what I was looking for: lard as the fat in the biscuits instead of butter! I’m wondering, though, about using plain yogurt in place of the buttermilk. Any thoughts on how I might reliably make that substitution? Maybe with some milk & a little lime juice as well, to thin the 2% yogurt to the right liquid consistency? And if so, how much of each? I look forward to hearing your thoughts. 🙂
Hi Jennie! Plain yogurt or sour cream is one of my favorite buttermilk substitute. It is already naturally acidic so it works really well. I use 3/4 cup plain yogurt or sour cream and mix it with 1/4 cup of water. It mimics the texture of buttermilk beautifully! I have a whole article about it here: https://bakerbettie.com/buttermilk-substitute/
Brilliant: just what I’d hoped. Will try the plain yogurt with some water. Thanks so much, Bettie! Can’t wait to try it.
Yummy – Biscuits…Perfect for soup season and crisp fall weather.
I am so glad I found this recipe! I’ve been cooking and baking more years than I want to admit, and I have never been happy with my biscuits until I used your recipe. I always double it because the biscuits are so good!
I wish I had a local source for leaf lard, as I hate ordering online. So for now I use the mixed lard from the store. ☹️ I rationalize it because if I bought biscuits already made or had them in a restaurant, they would have shortening in them. Otherwise I refuse to allow shortening in my house! And I guess I will break down and order leaf lard online.
Thanks for a great recipe!
Wow! I’ve made biscuits forever but this recipe topped them all. I used regular lard, measured and chilled well. Also had to do the vinegar/milk thing, so I chilled the vinegar in the measuring cup before adding milk (don’t know if it mattered, but it didn’t hurt). I handled the dough as little as possible while working with it. I had never used a spring-form pan for biscuits but it worked very well, and brushed with melted butter right out of the oven. Excellent, flaky, wonderful biscuits!
So glad to hear that you enjoyed them so much!
I made this recipe and substituted flour with gluten free Cup 4 Cup flour blend. Instead of buttermilk I used coconut milk. Canned full fat coconut milk from trader Joe’s. I used the exact measurements of all other ingredients. They turned out incredibly light and fluffy. I was so pleased with these as a gluten free treat.
I’m so pleased to hear these worked out with with your substitutions! That’s so great! Thanks for sharing!
can you use a foodprocesser to make the lard biscuits and also can you use lard in cakes
Hi Joan, yes you can use a food processor to cut in the cold lard into the dry ingredients but be sure just to pulse it a couple of times and to not go too far with it. I don’t recommend using lard in cakes because it will often bring a more savory note to your baking as well as a heavier feel. However, I have heard recipes that swear by using lard in cookies although I haven’t tried it myself.
Made these with self rising flour. They were very good but weren’t fluffy.
Wow, best thing I’ve eaten in quite a while…used 1/2 beef fat and half butter. Nice and crisp, great layers. Ate with butter and Blackberry jelly. Numnumnum
That sounds perfect.
These were really quick to make! I used lard I had removed from a beef stew and worked that into the dough. They turned out beautifully. Thanks!
I’ve made biscuits a lot but this was my first time with bacon fat. My no-knead method is easier, faster and with delicious results! I had to add about 1/4 cup more flour to this recipe in the bowl (by a few spoonfuls at a time). Then I scooped out (with the large Pampered chef scoop, but any kind works) balls of dough onto my stone, with sides touching. They rose up well and some are easy to split by hand in the middle; others I used a knife to slice open to butter. My sons liked them even without butter inside. Of course, I had brushed butter on top. I’m so glad I tried the bacon grease and will do so again! I had to put mine into the freezer to chill it for about an hour first. The process of kneading, rolling out, cutting, and cleaning up isn’t worth it to me because the drop biscuits turn out so perfectly well.
If making your own buttermilk, would using lactose free milk work?
It will work however it might have a slight sweet taste to it.
I so wanted to make these, but I failed massively! They never got to the folding stage, the mixture was just too wet. Even after dusting almost another cup of flour onto the mixture it was still too wet. By that time I was afraid that I had too much flour and had blown my ratios with the other ingredients so I placed it in my circular folder for future reference.
Gonna go back over everything , again, and see what I missed. Can you suggest some of the easy mistakes for these?
FZI, I am not blaming anyone here, just hoping someone can point me in the right direction.
Hi Jim, I’m glad you gave it a try! Don’t be afraid to add more flour. The dough will definitely be very sticky when you go to pour it out of the bowl. Add just enough so that you are able to fold it as described. Also be sure to flour your counter and hands generously as well.
I could swear I saw something here about make ahead and freezing, but do not see it. They were terrific and I want to make them for Christmas morning biscuits and gravy.
Loved the biscuits!! Thank you!
I’m so glad you enjoyed them! You’re welcome!
Fyi According to the narrative, you’re supposed to make it a half inch thick layer before folding the dough. The recipe says 1 inch. It’s confusing since it also says you should arrive at an inch AFTER folding twice.
Hi, sorry for the confusion. I have updated the recipe. Pat it down to 1/2″ thick and then fold it over. After you are done with your folds, you want to pat it to 1″ thick before cutting out rounds.
I have a convection oven that uses a fan for even baking. I find it cooks hotter should I lower the temp? Also, will that prevent the steam like a traditional oven? Thanks
Excellent biscuits. Came out great. Thanks
So glad you like them!
These were wonderful! Thanks for sharing.
Great biscuits. I had an unopened jar of Fatworks organic leaf lard (bought online at fatworks.com) in my fridge, and decided this would be the ideal recipe to finally make use of it. I’ve always loved buttermilk biscuits, but had previously made them with butter. Now I’ll always make them with leaf lard. Thanks for making our Sunday breakfasts even better!
You’re welcome! I’m so glad you were able to try it!
Go ahead and buy the 1/2 gallon of buttermilk, then you’ll have some left over so you can enjoy a cool glass of buttermilk too.
Absoutely!
My husband made these and they were the best!!even made a double batch and froze them before baking to have on hand for next weekend.
I’m so glad you like them! They freeze SO well.
Oh my word! These are so good. I haven’t even finished my first one (with sausage gravy) and I had to comment. The next one is getting sorghum. This takes me back to my childhood when Mother would make biscuits for us kids every morning before school. Thank for posting this recipe. It’s now our go-to.
I’m so glad you like it! Sausage Gravy and Biscuits is definitely nostalgic for me too.
Easy and delicious. It has been a long time sine I had a light and flakey biscuit and these were just that.
So glad you liked them!
I love this recipe and all the detailed instruction.! Had just rendered a batch of lard and the farmer told me the leaf fat made great biscuits. Following this recipe tonight I made heart shaped biscuits that were fluffy and delicious. Thank you!!!
These biscuits turn out perfectly every time. We raise our own pigs and render the lard, so I’m always happy to have good lard recipes. There’s nothing like it.
Wonderful!
Glad I found this recipe!!
Perfect.
Enjoy!
I will have to disagree with you on the whole table spoon of baking powder. NO!!! Use only 1/2 of table spoon because you can really taste the baking powder after they cook. We are southern ladies and my grandmother made the BEST biscuits in the world. No joke! I have tried dozens of recipes that claim “my grandmother’s recipe for the best biscuits…” All lies however, this recipe comes extremely close to her recipe. I have watched her make these biscuits for years but never could get it right nor my cousin who swears up and down that her biscuits are the closest but that’s not true. My grandmother died in 1983 and she made them with just cold lard, self-rising flour and buttermilk. She would use sweet milk in a pinch with a bit of apple vinegar not white vinegar. She would throw everything together, kneed it for about a minute or two and use a rolling pin. They came out perfect each time. I have tried making them that way and they come out like scones. Sadly, she took that recipe to her grave. This recipe comes as close as possible except using too much baking powder so please be kind to your readers and re-adjust the amount of baking powder because the 1/2 tablespoon is fine and they taste great like my grandmothers. Thank you Nancy
My first attempt to recreate my moms biscuits and this recipe fulfilled my dream. Great recipe thank you!
You’re welcome!
Great recipe, these are delicious!
This was an insufficient amount of flour as written, by at least 1/2 cup flour or more.
Did you find the dough too wet? You can always use a bit of flour on your countertop and hands when cutting out the biscuits.
Being Scottish I was very happy to see scones made with lard like my Mother used to make.
So delicious! I hope you make and love them!
Just tried the biscuit recipe. It was perfection. The outside was so crusty. The flavor just right . Made 8 biscuits. Highly recommend.
thanks for your review! So glad you liked them!
My whole family devoured these! Thanks for sharing the recipe. Have you tried to freeze them?? What would you recommend for freezing?
Beautiful! Raised nicely and look beautiful!
Awesome!
Thank you so much for your recipe! I’m working on it right now to go with some sausage gravy I made a few days ago.
A really cool trick I discovered making short crust is to place the flour/fat crumbs into the fridge to cool before bringing together with liquid. I prefer cutting by hand which as you said will begin to warm and melt the fat in the process. I just use a stainless steel bowl then chill in the fridge until my fat is cold and set again. Usually only takes 10 minutes or so and you don’t have to stress if your fat is still cold enough after cutting!
What a great tip, thanks!
I made these in the air fryer instead if the oven and they were a hit. Love this recipe!
Good idea! So glad you liked them!
Great recipe and tips! Made them this a.m. with my new aluminum free baking powder. We couldn’t even eat the first batch I made because of bitter metallic after taste and the no aluminum did the trick! They turned out delicious!! Patted to 1″ thick and used 3″ cutter. I made a 1 and 1/2 batch and I got 8 large, high beauties. I had to bake mine on parchment lined pan, with biscuit almost touching biscuit, and they rose great. After I cut them I chilled for 25 mins in fridge (a tip I saw on King Arthur site). My hubby told me I don’t have to try any other recipe. He then said, “Now THESE are biscuits!”. Finally I made a batch that the hounds/birds did not get. Thanks for such a wonderful recipe! I am in your debt and have escaped from biscuit limbo!
These turned out pretty good. I was craving a biscuit with butter and jam. Can’t find any biscuits where i live so had to make them and your recipe is like my grandma used to make.
I’m so glad you liked them!
I just want to point out there is an error in the finished recipe photograph. If you can actually *see* the Biscuits, there isn’t enough sausage gravy. Hope this helps. 🙂
I used clean lard to make these and they were very tender and delicious! I served them with homemade sausage gravy.
I was going to post a picture, but I don’t see where I can do that. Thank you for the recipe!
So glad you liked them! I bet they were amazing!
We just rendered the lard of our Kune kune pig and are so glad we found this recipe. Unfortunately we are now completely ruined for any other biscuit. We’ve made it theee times in the last week, twice to share. Rave reviews from everyone. Used whole milk with lemon. I put butter in the glass casserole dish and melt it in the oven (instead of cooking spray) and put each biscuit in and flip it over so butter is on top, too.
Yum! I’m so glad everyone liked them!
Oh my God, THESE are the biscuits I never had but new somewhere existed!!! These are so very flakey and tender. I’ve tried so MANY recipes but need look no further! This is my holy grail of biscuit receipts. I followed exactly and I’m just dumfounded how delicious these are. I believe it’s that last step where I gently folded the dough. Thank you!
Fantastic ! I never baked “flaky” scones (for us here in Europe, those biscuits are “scones”). This recipe first amazed me because of the layers (as in our croissants or “pâte feuilletée”), so I made iit “just to see”, and with some doubt, about the result,, and this is… amazing (I can’t find a more appropriate word) because so unusual. Very very good, thankyou very much. And I find very kind of you the fact you give answer to quite each comment ! Very rare !!!!
HOWEVER : I agree with a comment from Nancy Aleve, about the quantity of baking powder : the makers, on the packagings, say “11 grams for 500 g flour”. With your 250 g flour, we are at a half of this quantity, so Nancy is right : a 5 or 6 grams of baking powder will be enough (not to mention the baking soda, which will give another raising force, and… reforce also the “raising taste” (not necessarey pleasant). Anyway, thanks a lot for this recipe. Have a nice week, Emsi, from Brittany (west of France)
Hi Emsi, thanks so much for sharing! I’m so so glad you like them!! I understand what you’re saying about the baking powder however, this recipe has been tested several times by myself and others and they always have a great result with these quantities.
Hi Bettie and thanks for answering. In fact, no matter the raising agent’s quantities, half or complete : it works both ways, and give pleasure to people, what would be the way they test it, that’s the most important ! I’ll make those biscuits again. they are fantastic. and I’ll have a look on your site from time to time,. Thanks again Betty !
Made these biscuits with your pepper gravy recipe, was awesome!!!
So glad you enjoyed it!