These self-rising biscuits are super good! I insist that you use the lard option when making these because this little ingredient gives these biscuits a bountiful burst of southern flavor. I know, I know, but it’s lard! So what. You only live once and enjoying a lard biscuit once in awhile never killed anyone.

Check out what my pals over at The Pioneer Woman had to say about this recipe:

“This is a very old, very easy biscuit recipe for those times you don’t have a second to waste. They’re sometimes called Southern Biscuits, sometimes called Southern Buttermilk Biscuits, sometimes called 3-Ingredient Biscuits (even though, if you add salt, there are four!)…but I know them as Self-Rising Biscuits, because self-rising flour is, of course, the star of the show.”

 

When it comes to any type of bread, roll, or biscuit making, easy is always my motto.

Ingredients

2-1/3 cups TruMoo Whole Milk

3 Tablespoons Heinz White Distilled Vinegar

6 cups Gold Medal Self-rising Flour, Plus More For Kneading

1-1/2 teaspoon Morton Salt

3/4 cups Lard (OR Land O Lakes Butter OR Crisco Shortening OR A Combination)

Melted Land O Lakes Salted Butter, For Brushing

Instructions

Preheat the oven to 475 F.

In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.

In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it’s less sticky.

Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!

Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

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Quick Tip: Lard is the best ingredient to use when making authentic southern biscuits.

Thank you to The Pioneer Woman for this great recipe.