The Biscuit Recipe That Feels Like Home
Now listen—there’s biscuit-making, and then there’s biscuit-making. If you know, you know. And this recipe? It’s straight out of the kind of kitchen where the flour lives in a tin by the stove and nothing’s measured with fancy tools—just hands, instinct, and years of memory.
These old-fashioned lard biscuits are the real deal. No shortening. No butter. Just pure lard, self-rising flour, and milk, worked by hand until the dough is soft and warm and ready for the skillet.
The secret isn’t in a gadget or a timer—it’s in the feel of the dough, the way it forms a smooth ball, and the way the biscuits touch each other like family as they bake.
So here’s the question of the day: Do you serve yours with gravy, jam, or a thick slice of fried bologna?
Ingredients You’ll Need
Just a few humble ingredients—because Southern biscuits don’t need to be complicated.
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1 cup milk
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⅓ cup pure lard (not Crisco)
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About 2½ cups self-rising flour, divided
🐷 Why lard? It gives these biscuits their signature flake and rich, savory flavor. Pure, old-fashioned, and so worth it.
How to Make Hand-Kneaded Lard Biscuits
This method is all about the feel. Don’t worry if it’s a little messy—it’s part of the magic.
1. Start the Dough
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In a large mixing bowl, add 1 cup milk, ⅓ cup lard, and 1 cup of flour.
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Use your hands to mix, squeezing the lard into the flour and milk until it breaks into small bits.
2. Build the Dough
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Add ½ cup more flour and knead the dough right in the bowl.
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When it starts forming a loose dough ball, add another ½ cup flour.
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Keep kneading until you can pick the dough up in your hand and fold it into itself without any cracks.
3. Final Kneading
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Sprinkle the last ½ cup of flour into the bowl.
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If the dough gets sticky, roll it in the flour and knead again until it’s smooth, soft, and easy to handle.
✋ Tip: If the dough is cracking, press a little harder. If it’s too sticky to roll, it needs more flour love.
Shape and Bake Your Biscuits
1. Form the Balls
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Dust your hands with flour and pinch off a piece of dough slightly bigger than a golf ball.
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Roll it firmly between your hands until it’s smooth, slightly sticky, and free of cracks.
2. Pan Placement
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Place each ball into a cast iron skillet or round baking dish.
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The key? They should all touch—that’s what helps them rise tall and stay tender inside.
3. Flatten Gently
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Once all your dough balls are in the pan, flour your hands and gently press each biscuit flat.
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No need to overwork—just flatten enough to give them that classic biscuit shape.
4. Bake
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Bake at 450°F for about 15–18 minutes, or until the tops are golden and the centers are baked through.
Biscuit Tips from the Old School
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Don’t overmix. These biscuits thrive on being gently handled.
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Use cold milk to help keep the lard from melting too soon.
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Want a buttery top? Brush with melted butter right out of the oven.
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No cutter, no problem. Rolling by hand gives them their rustic charm.
Serve ’Em Hot and Proud
These biscuits are perfect with:
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White sausage gravy for a classic country breakfast
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Apple butter, jam, or molasses for a sweet side
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Thick-sliced tomato and mayo for a summer treat
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Or just good old butter and honey, hot from the skillet
So tell me—how does your family eat biscuits? Do they get passed around the Sunday table, or wrapped in foil for a lunchbox treat?