Jer’s Perfected Biscuits Recipe

This biscuit recipe is the result of many attempts at seeking a crusty, moist, tender, rich biscuit that mimics store-bought texture and flavor using real ingredients and no trans fats. It is quite adaptable to ingredients, so have fun using it!

Preheat oven to 450F.

Double Batch Biscuits Recipe

• 3.5 cups flour (I prefer organic unenriched white flour)
• 3 tsp baking powder
• 1.5 tsp baking soda
• 2 tsp salt
• 2 Tbsp sugar (I prefer unrefined cane juice powder)
• 1 cup (16 Tbsp) chilled lard
• 1 cup milk
• 2 eggs, optional—will make the biscuits slightly chewier with a yellower appearance and higher protein content

  Plus one of following:

• For “drop biscuits” (wet dough that can’t be rolled): 1 cup milk
• For “rolled buttermilk biscuits” (tart flavor with thick dough): ½-1 cup yogurt or buttermilk
• For “regular rolled biscuits”: ½ cup milk

Single Batch Biscuits Recipe

• 1 ¾ cups flour(I prefer organic unenriched white flour)
• 2 tsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 1 Tbsp sugar(I prefer unrefined cane juice powder)
• 1/2 cup (8 Tbsp) chilled lard
• 1/2 cup milk
• 1 egg, optional—will make the biscuits slightly chewier with a yellower appearance and higher protein content

  Plus one of following:

• For “drop biscuits” (wet dough that can’t be rolled): 1/2 cup milk
• For “rolled buttermilk biscuits” (tart flavor with thick dough): ¼-1/2 cup yogurt or buttermilk
• For “regular rolled biscuits”: 1/4 cup milk

Mix dry ingredients very well in large bowl. Cut in lard until pea-sized. “Fluff” the flour/lard mixture with your hands so the small crumbs are distributed evenly.

If using egg and/or yogurt, mix liquid ingredients together in a small bowl until well combined. Pour liquid into dry mixture and stir rapidly just until combined. Don’t overwork it. This works best with a fork.

If rolling, roll on floured board to ¾” thick. Cut into shapes and bake on parchment paper-lined baking sheets in upper third of oven 12-15 min or until golden.

If dropping, drop by spoonfuls onto parchment paper-lined baking sheets and bake in upper third of oven 12-15 min or until golden.