For all of you undeniably southern people out there, here is a recipe is for tried and true, made on the farm in the morning, actual southern biscuits.
There are a few rules you must follow when cooking real southern biscuits. Always use your hands. You don’t need to cut the biscuits into circle or mix with a spoon. No, your hands are the perfect tools, and the only way to make pretty fluffy biscuits.
Always use high-quality ingredients. You want White Lily Self Rising flour and a lard you trust.
Finally, keep trying. Biscuits are hard to make, and good biscuits take lots and lots of practice. Adjust your ingredients, practice handling the dough, and learn how your oven cooks. Keep on baking until you reach biscuit perfection. Let’s get started.
True Southern Biscuits
- Prep Time:30 minutes
- Cook Time:30 minutes
- Total Time:1 hour
- 1 cup Lard
- 1/4 cup Buttermilk
- 1/4 cup Whole Milk
- 6 cup White Lily Self Rising Flour
Wake up at 5:30 in the morning. The best biscuits are made before everyone else is awake.
Preheat oven to 380°. It’s the best way to get crunchy on the outside, soft on the inside biscuits.
Sift all of your flour in a large mixing bowl. You want a flour mountain. Make a crater in the middle of the flour, like a bowl.
Place a fist full of lard in the middle of the flour. Add all of your milk.
Using your hands, squish the lard in the milk, slowly adding flour until your form a sticky ball.
Fold in flour to form a solid ball of dough. You want it falling off of your hands, not sticking to your fingers.
Pinch off a golfball sized piece of dough. Fold the dough over a few times and roll into a pretty ball. Place in a square greased pan.
Cook for about 30 minutes.
While you’re waiting you can check out this quiz.
#SpoonTip: you should check on your biscuits every 10 minutes, because every oven cooks differently.
Remove and flip to make sure they’re done. The bottoms of the biscuits should be pretty and brown.
#SpoonTip: They’re best served with lots of butter.