Woodscamp Biscuits

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“This is an old family recipe from my Dad's side of the family... a family sprinked with cooks who would spend their winters in a cookshack feeding Maine's logging crews. Health note: Lard may be replaced with slightly more vegetable shortening and a bit less water. * Because types of natural clabbered and cultured buttermilk varies, use your own judgement on the amount of buttermilk. The goal is to have the dough moistened until it is sticky...=)”
12-14 biscuits

Ingredients Nutrition


  1. Preheat oven to 500F degrees.
  2. Grease a 10 inch cast iron skillet.
  3. Melt 3 tbls. lard in a saucepan.
  4. In a mixing bowl, combine flour,salt,baking powder, and shortening.
  5. Mix well with hands.( or you can use an electric mixer if you like ! =)
  6. Rub mixture between palms( then grab and squeeze handfuls of dry mixture) until it has a cornmeal consistancy.
  7. Fold half of the buttermilk to dry mixture.
  8. Add the rest until you have a slightly sticky dough. ( if the dough isn't slightly sticky add a bit more)
  9. (Do not overwork dough) Flour your surface and turn sticky dough out on it.
  10. Sprinkle the dough w/ more flour until sticky area is covered and gently pat down with your hands. Also pat the sides with flour so they aren't sticky.
  11. Cut w/ floured round cutter and place biscuits (side by side after you have dipped the side that will touch with extra flour) in greased cast iron skillet
  12. Poke into the center of each biscuit with a 1/2 tsp of melted lard to desposit it into each dimple.
  13. Drizzle biscuits w/ any leftover melted lard.
  14. Cover w/ clean tea towel and let set for 10 minutes in a slightly warm place.
  15. Place biscuits into oven that has been preheated to 500°F
  16. Turn heat down to 450°F.
  17. Cook for 20 minutes until slightly browned.
  18. Turn biscuits out of pan unto clean tea.

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