Sadie's Buttermilk Biscuits

Sadie's Buttermilk Biscuits

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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Ingredients

32 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
  3. Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
  4. Bake in the preheated oven until tops are golden, about 12 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 80
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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...

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 bisc...

I've made these twice and everyone who tries them says they're the best biscuits they've ever had. I do use butter (freeze and shred) instead of lard just because that's what I have when I decid...

My family love love loved these. I didn't have lard so I used butter. This is a keeper!

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...

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, ...

These are the BEST Biscuits I have ever made. Thanks for the great recipe.

Perfect!! I added a little melted butter to the tops while baking just to give them that golden brown touch.

I substituted butter for lard just cause I didn't have lard. They came out MAGNIFICENTLY DIVINE! I paired them with sausage egg and cheese. My husband wanted to marry me again. I made sausag...

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