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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream of tartar
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!
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!
* 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
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make beautiful, flaky-but-tender buttermilk biscuits.
See how to make quick-and-easy drop biscuits from scratch.
See how easy it is to make fluffy, flakey homemade biscuits.