Let’s talk biscuits.
Most people love them, they go with a variety of meals, yet they can also be one of those items you dread making.
I get it because I once dreaded making them too. That was before my husband showed me how he made biscuits the easy way.
I’m unsure of where he learned or ran across the recipe, but I do know it’s an effective way to make buttery, flaky biscuits.
I make them all the time now, and I’m going to share with you how you can make biscuits easily too:
Homemade Buttermilk Biscuits
- 2 cups self-rising flour
- ¼ cup of lard
- ½ cup (maybe a little extra) buttermilk
- Butter (optional)
1. Self-Rising is the Key
When I used to make biscuits, it felt like I’d have to pull out my entire pantry. My husband pointed out to me one day that I was taking the hard route to fluffy and delicious biscuits.
He pointed out how self-rising flour could make the whole process a ton easier, and he was right. Also, you do a ton less measuring when you only have four ingredients.
Therefore, begin the process by placing the two cups of self-rising flour into a bowl. I recommend you use a wooden spoon, rubber spatula, or a fork to work through the biscuit-making process.
When the flour is in the bowl, use your stirring utensil to make sure all the lumps are removed from the flour before moving on.
2. Cut in the Lard
Once your flour is soft and fluffy, add a ¼ cup of lard. You can use oil or Crisco if you don’t have lard on hand, but I prefer to use lard because it’s natural, something I make at home regularly and is healthy for you.
When you add the lard to the bowl, you must cut it into the flour. The way I go about doing this is using a sharp knife and slicing the lard over and over until it blends in fully with the flour.
As you see the chunks of lard become smaller and smaller, you’ll know you’re getting the job done. Once the flour and lard appear to be as one, you’ve done an adequate job and shouldn’t have clumps of lard in your biscuits.
3. Spill the Milk
When adding the milk to your biscuits, there are two ways to go about it. You can pour the milk all over the lard/flour mixture and begin to stir. This will work, but it can make it more challenging to incorporate all the ingredients.
Which is why I like to make a little well in the middle of the flour/lard mixture and pour the buttermilk in there.
It allows me to work from the middle of the mixture outward slowly. This makes it easier to avoid missing any dry ingredients.
Notice I said to add a ½ cup of buttermilk or maybe a little extra. When you mix the milk – if you still have plenty of dry ingredients failing to incorporate, then add more milk a tablespoon at a time until you get the mixture right.
You’ll know your dough is ready when it’s wet and forming a ball of dough.
4. Pat and Cut
After your dough ball has formed, sprinkle some flour onto a dry, flat surface. Pat the dough ball flat until it becomes a rectangle. You can make the dough as thick or thin as you’d like.
This will depend upon how thick you want your biscuits. There’s no need to pull out a rolling pin for this recipe.
Instead, when the dough has been pressed down to your desired thickness begin cutting them with a biscuit cutter or a glass.
As you make your biscuits, place them on a cookie sheet. It’s a good idea to preheating your oven at this point too.
It should be preheated to 450° Fahrenheit.
5. Bake Until Golden Brown
When your oven is the right temperature and your biscuits are on the cookie sheet, place them in the oven. Bake them until golden brown.
Oven times may vary, but anywhere from 10-12 minutes should get the job done. Keep an eye on them the first time you bake to make sure your oven isn’t more efficient than mine.
When the biscuits are done, remove them from the oven, and place them on a hard surface which won’t burn.
If you like buttery biscuits, this is a good time to melt some butter in the microwave for approximately 20 seconds.
You can also melt the butter on the stove. Use a culinary brush to add butter to the tops of the biscuits.
When your biscuits are buttered and cooled you can enjoy them right away.
Ideas for Enjoying Homemade Biscuits
Once you make your homemade biscuits, you may be wondering what some of the best ways to enjoy them or use them to compliment a meal are. Here are a few of my suggestions:
1. Apple Butter
When I make homemade biscuits, the first things my kids want to know is where’s the apple butter? Apple butter is easy to make at home and is an easy item to preserve to keep on hand throughout the year.
If you’re looking for a delicious breakfast or even a sweet treat, apple butter with a homemade biscuit will do the trick.
Do you make a variety of homemade jams or jellies throughout the year and preserve them for later use?
Well, homemade biscuits are a great way to put the jams and jellies to use. They’re great for breakfast or a snack. Plus, it’s an inexpensive option.
Do you raise honeybees? Even if you don’t, are you still a fan of honey? Biscuits are a great way to enjoy honey more frequently.
Whether you’re looking for a midnight snack or a simple way to start the day, smearing honey on a fresh biscuit is what you need.
Milk gravy is a favorite country spread over a biscuit. You can add chipped beef to it or sausage for a bit of protein.
Biscuits and gravy is a favorite around my house. It works well for a hearty breakfast or even a quick dinner.
5. Fried Chicken
It’s difficult to go to any fried chicken restaurant and not find buttermilk biscuits on the menu to go along with it.
Well, biscuits can be an addition to your meal when you make fried chicken at home. It’s filling and comforting which gives this meal bonus points.
6. Chicken and Dumplins’
This is my favorite way to enjoy biscuits. I’m a huge fan of chicken and dumplins‘. I didn’t grow up eating them, but my husband did.
After we married, I had to learn how to make chicken and dumplins’ quickly. It’s now one of my favorite and most comforting meals.
7. Country Fried Steak
Country fried steak is another personal favorite of mine. There’s something about breading a thin piece of meat, breading it, frying it, and smothering it in gravy.
Is it the healthiest? Probably not, but we all need to splurge at some time. When you’re having a ‘splurge day’ whip up some country fried steak, mashed potatoes, homemade milk gravy, and buttermilk biscuits.
The next time your family says, “We’d love some homemade biscuits!” You don’t have to roll your eyes and hope they forget.
You can use this recipe and method to quickly and easily whip up fresh buttermilk biscuits everyone will love.
Plus, you have a few new ideas on how to turn biscuits into a favorite snack or as a wonderful compliment to delicious dinners.
Here’s to biscuits now being a joy and no longer a chore!