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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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!
Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.
Great recipe! They were great!
* 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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