Millie's Buttermilk Biscuits

Millie Johnson Recipe

By Millie Johnson BISCUITMAKR

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!


Recipe Rating:
 6 Ratings
Serves:
8 - 10 biscuits
Cooking Method:
Bake

Ingredients

2 c
self rising flour
1/3 c
lard, chilled
2/3 - 3/4 c
buttermilk
Janet Tharpe

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Biscuits, Other Breads
Main Ingredient: Flour
Regional Style: Southern
Hashtags: #Breads, #Southern, #Rolls