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All posts in January 4th, 2014

I was born and raised in Minnesota. It wasn’t exactly a hotbed of biscuits & gravy. I never even tasted of biscuits & gravy until I was nearly 30 years old! When I was little, Bisquick drop biscuits were a special treat, served with a roast.

Over the years since then, I’ve used LOTS of different recipes and methods for making biscuits, ranging from Bisquick to Beaten. I’ve cut in vegetable shortening, storebought and home-rendered lard, and butter (and have also stirred melted butter into the milk). I’ve used sweet milk, cream, and buttermilk. I’ve done them with egg and without, with yeast and without. I’ve tried all-purpose flour, self-rising flour, and whole wheat flour. I think I’ve finally landed on MY recipe for biscuits! Maybe it’ll work for you, as well.


  • 2 c all purpose unbleached flour
  • 2 t sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 2 T salted butter
  • 2 T home rendered lard
  • 1 c cultured buttermilk
  • 2 T melted butter

Stir together all of the dry ingredients.  Cut in the butter and lard–they don’t have to be cold, but you don’t want them mushy, either. It should look pretty much like cornmeal, but some larger lumps left is fine. Stir in buttermilk to make a sticky, soft dough. Turn out onto a small pile of flour on your table, and knead about 25 times, until dough is smooth. Pat or roll out to under 1/2″ thickness. Fold over and pat or roll again, then do it one more time. Cut with biscuit cutter, the top of a glass, an opened can, or into squares using a knife or pizza cutter.

Put melted butter into your pan. Dip the top of each biscuit into the butter, then flip over. Set them so they’re touching if you want soft sides, or a bit apart if you’d prefer the edges to be crisp. Let the biscuits sit while you preheat the oven to 450f and bake 15 minutes, or until golden brown.