Recipe by PTRICK
"This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner."
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This is a great biscuit recipe! My biscuits turned out fluffy, soft, and flaky. All I changed was substituting out half of the lard and replacing it with butter for more flavor. As with any biscuit recipe, you want to make sure your fat is cold. My lard had been in the freezer and my butter was cold from the fridge. It's also essential that you don't overwork the dough. I found chef john's buttermilk biscuit techniques very useful (the video is on allrecipes).
My family love love loved these. I didn't have lard so I used butter. This is a keeper!
Super recipe. I did everything according to recipe and they turned out fine; nice and fluffy. The next time I used butter instead of lard. Same result. One change in shaping - I hate to have to roll out the scraps (Makes the second ones slightly less tender), and also hate to waste anything, so I usually just cut the biscuits with a sharp knife and get square ones instead of round. I've never had any difficulty caused by doing it this way.
Great recipe. As another reviewer stated, I normally would use recipes that have high ratings, but I said what da heck, I'm going to try this one and I don't regret it! The biscuits are nice and fluffy...
Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.
Eating one right now right out of the oven, so good w/butter! Very easy, only had the Crisco baking sticks, but that made it even easier to cut in with the pastry blender. The flavor is great, with a little bit of a crunchy top, baked on stoneware, delish!
Did not change a thing!! Turned out great.
These are wonderful biscuits! I halved the recipe. I didn't use lard, I used shortening instead. Some of them didn't get done well inside, that is probably my stove. Next time I will bake at 425°and use a thicker pan. These were nice and light, almost as tasty as my grandmothers. This will be my biscuit recipe now. Thanks!
I'm glad I tried them. I have a habit of only using the recipes on here that have a high rating And a large amount of reviews. I think I will take chances more so I don't miss out on good ones like this.
* Percent Daily Values are based on a 2,000 calorie diet.
Sadie's Buttermilk Biscuits
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 107
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