| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 25 biscuits |
Ingredients
- 6 cups self-rising flour, sifted, plus more if needed
- 1 1/2 teaspoons salt
- 3/4 cup lard, shortening or a mix of butter and shortening
- 3 cups buttermilk
- Melted butter, for brushing biscuit tops
Instructions
- Preheat the oven to 475 degrees F.
- Sift the flour and salt together into a bowl Add the lard and cut together with a pastry cutter. Use a fork to stir in the buttermilk gently. Gently knead the dough a few times, adding more flour if you need to.
- Roll out the dough and cut out biscuits with a small round cutter. Place on baking sheets and bake for 10 minutes. Brush with butter when you remove them from the oven.
- Serve with slices of Christmas ham.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 179 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 414 mg |
Reviews
I made these tonight, they are wonderful and easy! I was able to make them with one hand because of a knife accident on my left hand so I’m trying to still make a good dinner. Tonight it was canned chicken pot pie soup and homemade biscuits with celery sticks/homemade ranch dressing.
Well the birds Loved them
I found these very salty and will reduce the amount of salt if I make them again. I also think I will add a little bit of sugar.
Delicious and easy!!! Fluffy in the middle and perfectly crunchy on the bottom. I only had all purpose flour so I added 9 tablespoons of baking powder and left the rest of the recipe the same. they came out just perfect.
I can only give this recipe 5 stars .
Omg!!!!! Wonderful.. I made them a little bigger and perfect!!!! Thanks!!!
Can you freeze these biscuits and bake later?
For “Guest,” who reviewed with out making these biscuits, DO NOT do that again. Completely unfair. And it shows your complete ignorance and laziness. Self-rising flour has both salt and baking powder in it. So there’s your leavening. As far as the high baking temp, that’s why the baking time is so short. This recipe yields lovely biscuits…light, tender and buttery, thanks to the brushed butter on top. I used 50/50 shortening and butter. Only thing I would fault the recipe on is not providing how thick the dough should be rolled out to. P.S. I patted my dough (didn’t roll) out to about 1.5” thick.
Amazing
These are the best biscuits. They look like store bought but they are way better. I made biscuits and gravy. The family loved the fluffy texture. Make them. You won’t be sorry!