Hand-Shaped Buttermilk Biscuits

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“This is my Mom's recipe, which was her Mom's and so on. I've taken it back to the basics with lard instead of shortening but you can always use shortening if you wish. Do make sure you get self-rising flour. If you don't have buttermilk. Put a tablespoon of vinegar in the bottom of the 1 cup measuring cup and then add the milk. Let it set while you cut the lard/shortening into the flour.”
6 biscuits

Ingredients Nutrition


  1. Preheat the oven to 450 degrees F and lightly spray a baking sheet with non-stick cooking spray.
  2. Measure the flour into a large bowl and cut the lard into the flour with a pastry blender or two forks. The crumbs should be about pea-size.
  3. Slowly incorporate the buttermilk until everything is just combined. Don't overwork the mixture. The dough will be wet and sticky.
  4. Working with well-floured hands scoop up about ? to ¼ cup of the dough and form the dough into a ball.
  5. You may have to dust some additional flour over the ball to make it easier to roll. Gently flatten the dough until it is about ¾ inch thick and place it one the baking sheet.
  6. Continue with the remaining dough.
  7. Bake for 10 to 12 minute or until golden brown.

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