Lots Of Biscuits
Fluffy, tender biscuits with rich flavor from lard and buttermilk, perfect for breakfast or brunch, suitable for family gatherings or casual meals.
Ingredients
Instructions
- Cut the lard into the self-rising flour until it resembles meal.
- Make a hole in the center of the flour mixture.
- Pour all the buttermilk into the hole.
- Mix well until all the flour is thoroughly combined and the dough is soft.
Tips & Substitutions
When making these biscuits, ensure your lard is cold for better flakiness. If you don't have lard, you can substitute with butter or shortening, but the texture may vary slightly. For even more flavor, consider adding a pinch of salt or a teaspoon of sugar to the flour. Remember to handle the dough gently to maintain its lightness.
Serving Suggestions
Serve these biscuits warm with butter and jam for a delightful breakfast. They also pair beautifully with hearty dishes, making them a perfect side for meals like Steak With Horseradish Sauce. Consider using them to soak up gravy or alongside soups 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 freezer bag for up to 3 months. To reheat, place biscuits in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave them for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lots Of Biscuits contains roughly 4631 calories, with 18g protein, 36g carbohydrates, and 490g fat. It is an excellent source of vitamin D (92% of the Daily Value), calcium (48% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 704mg per serving (31% 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, but you'll need to add baking powder and salt to mimic self-rising flour. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder and a pinch of salt.
What can I do if my dough is too sticky?
If your dough is sticky, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much, as this can make the biscuits dense.
How can I achieve a flaky texture in my biscuits?
To achieve a flaky texture, ensure your lard is cold and cut it into the flour until it resembles coarse crumbs. Avoid over-mixing the dough, as this can lead to tougher biscuits. Folding the dough a few times can also help create layers.
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).