Biscuits(Makes 6 Pans)
Golden, flaky biscuits with a tender crumb, perfect for breakfast or side dishes, appealing to those who enjoy hearty, buttery baked goods with a crisp exterior.
Ingredients
Instructions
- Melt the lard and margarine, then set aside to cool slightly.
- Combine the self-rising flour and baking powder in a large mixing bowl.
- Add milk gradually to the flour mixture, mixing well until it reaches a moist dough consistency.
- Stir in the melted lard and margarine until well incorporated and the fat is evenly distributed.
- Knead the mixture with additional flour if needed, then pat out to about 1-inch thickness.
- Cut out biscuits using a small water glass, making about 8 biscuits per pan.
- Brush the pans and tops of the biscuits with shortening using a pastry brush.
- Arrange the biscuits on the pans and bake as desired. They can be frozen and baked later.
Tips & Substitutions
For a flakier biscuit, consider using a combination of butter and lard instead of all lard. If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt to each cup of all-purpose flour. Also, be careful not to overwork the dough; mix until just combined for the best texture.
Serving Suggestions
These biscuits are perfect served warm with butter and homemade jam or honey. They can also be paired with savory dishes like sausage gravy or alongside fried chicken. For an exciting twist, serve them with a slice of Tangerine Pie for dessert or enjoy with a warm bowl of soup for a comforting meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuits(Makes 6 Pans) contains roughly 330 calories, with 1g protein, 5g carbohydrates, and 34g fat. It is a good source of calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour used. This will mimic the properties of self-rising flour and ensure your biscuits rise well.
How can I make my biscuits extra flaky?
To achieve extra flaky biscuits, incorporate small pieces of cold butter into the flour mixture before adding wet ingredients. This creates layers in the dough that result in a lighter texture. Avoid overmixing to maintain those flaky layers.
What’s the best way to cut out biscuits?
Using a small water glass is a great method for cutting out biscuits. Make sure to dip the rim in flour to prevent sticking. Press straight down without twisting to ensure the biscuits rise evenly. You can also use a biscuit cutter if you have one.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).