Millie's Buttermilk Biscuits

The Cook

Millie Johnson Recipe
x2
Well Seasoned
Valley Head, AL (pop. 558)
BISCUITMAKR
Member Since May 2012
Millie's notes for this recipe:
This is a true southern recipe and it uses lard . It makes a BIG difference if you use shortening! I tested recipes before I opened a diner and this recipe won hands down. The best compliment I got was when an elderly gentleman said "These biscuits are the closest to my mama's that I have ever tasted !" Keep leftovers in the fridge or freeze . They reheat great in the microwave. Also store lard in the fridge. It lasts longer and it's already chilled for use!
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Directions

1
Preheat oven to 375 degrees. Measure flour then sift into large bowl.
2
cut lard into flour or flour hands and roll lard into little snakes and pinch off pea size pieces.
3
Make a well in center of flour and add in buttermilk, starting with 2/3 cup and work flour into center. Add more buttermilk alittle at a time if needed.
4
Turn out onto floured table and knead gently 4 or 5 times. Lightly dust rolling pin and dough with flour then roll out dough , rolling 1st one way then opposite way to about 1/2 - 3/4 in thick. Cut with floured biscuit cutter or use a soup can with both ends cut off. Gather leftover dough and knead back together , roll, and cut. Repeat till dough is used up.
5
Spray cookie sheet with non-stick spray or using a papper towel, apply light coating of lard. Place biscuits 1/2 inch apart. Brush tops with buttermilk. Bake 15 - 20 minutes. Brush tops with alittle melted butter as soon as you take them out.

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Comments

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user Carol Junkins CarolAJ - Jul 16, 2012
Well glad you posted this ~ I was waiting and watching for it, and only 3 ingdred? great ! Thank you !
user Millie Johnson BISCUITMAKR - Jul 17, 2012
Your so welcome Carol. Sorry it took so long. I hope you like them! Let me know what you think. :)
user Carol Junkins CarolAJ - Jul 17, 2012
I will Millie ~ tks again ;]
user David Henson Davethechef - Jul 17, 2012
Omg these are awsome! tried it this AM Wow!
user David Henson Davethechef - Jul 17, 2012
I tried this recipe and say it's Family Tested & Approved!

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