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Best Biscuits Ever

I use a clean glass to cut my biscuits as I can never find my biscuit cutter. I try to keep the thickness of the dough under 3/4 inch but don't roll it as thin as 1/2 inch usually. I find the lard much easier to cut into the dry ingredients than cold butter. Whole wheat flour works well for these too.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 8 biscuits


  • 2 cups all-purpose flour
  • 1 TBS baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 cup lard
  • 1 tsp. vinegar
  • 1 cup whole milk
  • 3/4 cup shredded cheddar cheese


  • Preheat oven to 400°
  • Mix together flour, baking powder, salt, garlic powder.
  • Add the lard and work through with a fork or pastry cutter
  • Put the tsp of vinegar in with the milk; add milk slowly to the dry mixture.
  • Add cheese and mix just till all dry ingredients are combined.
  • Place dough on a floured surface and knead gently till smooth - about 2 minutes.
  • roll out dough to 1/2 to 3/4 inch thickness.
  • Cut out biscuits and re-roll extra dough, cutting more biscuits till all are cut.
  • Place in a cast-iron skillet.
  • You should have 8 biscuits and they should be touching each other in the skillet.
  • Bake till the tops are golden brown. Approx. 15 minutes depending on your oven.