Lard and Butter Biscuits Recipe

Indulge in the classic comfort of homemade biscuits with this delightful Lard and Butter Biscuits recipe. Perfectly blending the richness of butter with the tenderizing magic of lard, these biscuits promise a texture that's flaky on the outside and melt-in-your-mouth tender on the inside.


  • 2 cups (240g) All-purpose flour
  • 1 tablespoon (15g) Baking powder
  • 1 teaspoon (5g) Sugar
  • 1/2 teaspoon (2.5g) Salt
  • 1/4 cup (60g) Cold butter, cut into small pieces
  • 1/4 cup (60g) Lard, chilled
  • 3/4 cup (180ml) Milk


  1. Preheat Oven: Set your oven to 425°F (220°C). A high temperature is essential for achieving a quick rise.
  2. Mix Dry Ingredients: Combine flour, baking powder, sugar, and salt in a large bowl.
    • Flour: Forms the base and structure of the biscuits.
    • Baking Powder: A leavening agent that helps the dough rise.
    • Sugar: Slightly sweetens the biscuits and aids in browning.
    • Salt: Enhances flavor.
  3. Incorporate Fats: Cut in cold butter and lard to the flour mixture until it resembles coarse crumbs.
    • Cold Butter: Adds flavor and creates steam when baking, leading to flaky layers.
    • Lard: Also contributes to flakiness and tenderness, often producing a softer texture than butter alone.
  4. Add Milk: Pour in milk and stir until just combined. Be careful not to overmix.
    • Milk: Activates the baking powder and hydrates the flour.
  5. Shape Biscuits: Drop spoonfuls of dough onto a baking sheet lined with parchment paper. The dough should be handled as little as possible to maintain tenderness.
  6. Bake: Bake for 15-20 minutes until golden brown.
    • The high heat quickly activates the leavening agents and melts the fats, creating a light and airy texture.
  7. Cool and Serve: Allow biscuits to cool slightly on a wire rack before serving.

Scientific Explanations

  • High Oven Temperature: Ensures a quick rise. The high heat rapidly activates the baking powder, causing it to release CO₂ gas, which expands in the heat and makes the biscuits rise quickly.
  • Combination of Fats (Butter and Lard):
    • Butter: Adds flavor and moisture. When heated, the water in butter turns to steam, contributing to the rise and flakiness of the biscuits.
    • Lard: Has a higher melting point than butter, which helps in creating a tender, flaky texture. Lard’s fat crystals are also effective at creating layers in the dough.
  • Minimal Mixing and Handling: Reduces gluten development. Gluten provides structure but can make biscuits tough if overdeveloped. This is why the dough is mixed until just combined and not kneaded.
  • Baking Powder as a Leavening Agent: Reacts with the liquid (milk) and the heat, releasing carbon dioxide, which helps the biscuits to rise and become fluffy.
  • Milk: Adds moisture, dissolves the sugar and salt, and activates the baking powder. It also contributes to the richness and color of the biscuits.

This recipe combines the flavor of butter with the tenderizing effect of lard, creating biscuits that are flaky, tender, and flavorful. Understanding the science behind the ingredients and their interactions helps in achieving the desired texture and taste.

John Nguyen
John Nguyen
Articles: 103

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