Biscuits Recipe

Preheat the oven to 450°F (230°C). Position a rack in the upper-middle third of the oven. If you like a crisp bottom, place a heavy baking sheet or cast-iron skillet in the oven while it preheats.

Line a baking sheet with parchment paper or lightly grease it if not using a preheated skillet. Have a pastry cutter or sturdy fork, a bench scraper, and a rolling pin ready.

In a large mixing bowl, whisk together 4 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, and 2 tsp fine salt until evenly combined.

Grate the very cold butter on the large holes of a box grater (this keeps it cold and distributes it evenly). If using, grate the cold lard/shortening as well. Add the grated fat to the flour mixture.

Using a pastry cutter, two forks, or your fingertips, quickly cut the fat into the dry ingredients until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining. Do not overwork; visible small chunks of butter create flaky layers.

Make a well in the center of the dry mixture. Pour 1 3/4 cups cold buttermilk into the well. Using a fork or a flexible spatula, fold the flour into the buttermilk until the mixture just comes together and most dry streaks are incorporated. The dough will be shaggy and slightly sticky.

If the dough seems very dry, add up to 2 more tablespoons of cold buttermilk, 1 tbsp at a time. Avoid adding too much — dough should hold together but remain tacky.

Turn the dough out onto a lightly floured surface. Gently press it into a rough rectangle about 1-inch thick. Fold the dough like a book (fold one short side over the center, then the other short side over that), rotate 90°, press gently to 1-inch thickness again, and repeat 1–2 more times. These folds create layers; handle gently to preserve butter pieces.

After the final fold, pat the dough to an even 1-inch thickness. Use a 2.5-inch round biscuit cutter (or a sharp floured knife for squares) and press straight down without twisting to cut biscuits. Gather scraps, press gently (do not overwork), and cut additional biscuits.

Place biscuits on the preheated baking sheet or hot skillet. For taller, fluffier biscuits, place them close together so sides touch; for crisper sides, space them 1–2 inches apart. Brush the tops lightly with 2 tbsp heavy cream or melted butter.

Bake in the preheated oven for 12–15 minutes, rotating the pan halfway through, until biscuits are deep golden on top and cooked through. If using a very hot cast-iron skillet, check at 10 minutes.

If desired, immediately brush the hot tops with a little extra melted butter for a rich finish and sprinkle with a pinch of coarse sea salt.

Let biscuits rest on a wire rack for 5 minutes before serving. Serve warm with butter, honey, jam, or gravy as preferred.

To store: keep cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes. For longer storage, freeze baked biscuits in a sealed bag for up to 3 months; reheat from frozen at 350°F for 10–15 minutes or warm in a microwave briefly.