Old-Timey Biscuits
Old-Timey Biscuits are fluffy, savory bread rolls with a tender crumb and golden crust, perfect for breakfast or alongside hearty meals. Made with simple pantry ingredients, they evoke nostalgic flavors and are quick to prepare, making them ideal for family gatherings or comfort food cravings.
Ingredients
Instructions
- Sift the self-rising flour and cut in the lard until the mixture resembles coarse crumbs.
- Add sugar and buttermilk; mix well with your hands until a soft dough forms.
- Roll out the dough on a floured surface and cut into biscuits.
- Place the biscuits apart on a greased baking sheet.
- Bake at 450°F for about 18 minutes, or until the bottoms are brown.
- Broil the tops until golden brown.
- Brush margarine over the hot biscuits before serving.
Tips & Substitutions
For lighter biscuits, ensure your lard is cold before cutting it into the flour. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 tablespoon of baking powder and a pinch of salt. Mixing the dough gently will help maintain its flakiness. Consider adding herbs or cheese for extra flavor, which pairs beautifully with Microwave Toasted Butter Pecans.
Serving Suggestions
Serve these biscuits warm, brushed with margarine, as a perfect side to hearty soups or stews. They also make a delightful breakfast option with jam or honey. For a sweet pairing, try them alongside Banana Cream Supreme or enjoy them with a cup of coffee for a cozy treat.
Storage & Reheating
To store leftover biscuits, wrap them tightly in plastic wrap or place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag for up to a month. Reheat in a 350°F oven for about 10 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Timey Biscuits contains roughly 303 calories, with 10g protein, 55g carbohydrates, and 4g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and calcium.
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 butter instead of lard in this recipe?
Yes, you can substitute butter for lard. However, the texture may be slightly different, and using cold butter will help achieve a flaky biscuit. Cut it into the flour just like you would with lard.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little more flour onto your work surface and your hands while rolling out the dough. Be careful not to overwork it, as this can result in tough biscuits.
How do I know when the biscuits are done baking?
The biscuits are done when the bottoms are golden brown and the tops are lightly browned. You can also tap the tops lightly; they should sound hollow when fully baked.
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).