With just a few ingredients, you will have the most delicious homemade lard biscuits! Golden and crisp from the outside, yet super soft from the inside.
This is another recipe from my mom. Every time she made these homemade lard biscuits, they would disappear within few hours. My brother and I loved too eat them while they are fresh out of the oven (still do). :) These biscuits are crispy and crunchy outside and then super soft inside. Yum!
What do You Need to Make Homemade Lard Biscuits from Scratch
Here is the full list of all ingredients needed for this
recipe. For precise measurements please look at the recipe card.
- All-purpose flour: Flour is the base of this recipe. I used the all-purpose flour.
- Lard: I used cold lard. I usually don’t keep the lard in the fridge, but if I plan to make biscuits, I put the lard in the fridge the day before. Biscuits made from lard are flakier and crumbly. It contains less saturated fat than butter, and unlike vegetable shortening, it has no trans fats. You can find it in any store.
- Salt: Adding flavor.
- Milk: We need cold and warm milk. Cold milk to incorporate the lard and flour and warm milk to help activate the yeast.
- Yeast: I used active dry yeast. With just a couple of easy steps, I will show you how to make sure that your yeast activates every time.
- Sugar: Just a little bit of sugar
to help activate the yeast.
- Eggs: For biscuits, we need one egg and another egg yolk. Then for brushing the top of the biscuits, we will use the remaining egg yolk.
- Sea salt: This is optional for
sprinkling the top of the biscuits.
- Sesame seeds: Again, this is
optional for sprinkling the top of the biscuits, but I would highly recommend it.
- Butter: Just a little bit of
butter, to brush the top of the biscuits.
How to Make Homemade Lard Biscuits from Scratch
We'll start with cutting the lard into smaller cubes (around 1 inch). Put it in the fridge until ready to use.
Then, in a large bowl, mix flour and salt. Set aside.
In a small bowl, add warm milk, sugar, a little bit of flour (about 1/2 tsp), and active dry yeast. Stir it a little and set aside (covered with dry cloth) for about 5-10 minutes. The yeast should become foamy. If it didn't, that means the yeast is bad, and you should start again. This is a very important step because if the yeast does not activate, the biscuits won't rise.
Add lard cubes into the flour and salt mixture. Then using the pastry cutter, work the lard into the flour until they are well incorporated. The mixture will be crumbly.
Add yeast mixture into the flour and lard mixture and mix until well combined. Add a little more cold milk, just enough to incorporate the dough (about ¼ cup). I use my hands during this process, but don't do it for too long. Add egg and another egg white. Once everything is well combined, shape the dough into a ball and leave to rest for half an hour. If the dough is sticky, dust the top with flour. I leave the dough in the bowl, which I used originally to mix the dry ingredients (covered with a dry cloth).
Preheat the oven to 425 Fahrenheits. Shape the dough into the rectangle (with your hands) until about 1-inch thickness and cut out the biscuits using the biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Brush the biscuits with the melted butter and the remaining egg yolk. Sprinkle with sea salt and sesame seeds (this is optional, but I would highly recommend sesame seeds). Bake for 15-20 minutes or until golden on top. Mine took about 18 minutes.
Remove from the oven and transfer to wire rack. Let cool for a few minutes. Enjoy!
Other Bread and Pastry Recipes You'll Love
With just a few ingredients, you will have the most delicious homemade lard biscuits! Golden and crisp from the outside, yet super soft from the inside.
Posted by Natasa
9 Steps
Yield: 16
Prep Time 50 min.
Cook Time 18 min.
Ingredients
For activating the yeast
- 1 tsp active dry yeast
- 1/2 tsp sugar
- 1/3 cup warm milk
- 1/2 tsp all-purpose flour
For biscuits
- 1.1 lb all-purpose flour
- 0.55 lb cold lard
- 1/4 cup cold milk
- 2 1/2 tsp salt
- 1 egg and another egg white
- sea salt and sesame seeds for sprinkling the top
For brushing the top of the biscuits
- 1 tbsp melted unsalted butter
- egg yolk
Instructions
-
Step 1
Cut the lard into smaller cubes (around 1 inch). Leave in the fridge until ready to use.
-
Step 2
In a large bowl, mix flour and salt. Set aside.
-
Step 3
In a small bowl, add warm milk, sugar, a little bit of flour (about ½ tsp), and active dry yeast. Stir it a little and set aside (covered with a dry cloth) for about 5-10 minutes. The yeast should become foamy. If it didn't, that means the yeast is bad, and you should start again. This is a very important step because if the yeast does not activate, the biscuits won't rise.
-
Step 4
Add lard cubes into the flour and salt mixture. Then using the pastry cutter, work the lard into the flour until they are well incorporated. The mixture will be crumbly.
-
Step 5
Add yeast mixture into the flour and lard mixture and mix until well combined. Add a little more cold milk, just enough to incorporate the dough (about one quarter cup). I use my hands during this process, but don't do it for too long. Add egg and another egg white. Once everything is well combined, shape the dough into a ball and leave to rest for half an hour. If the dough is sticky, dust the top with flour. I leave the dough in the bowl, which I used originally to mix the dry ingredients (covered with a dry cloth).
-
Step 6
Preheat the oven to 425 Fahrenheits.
-
Step 7
Shape the dough into the rectangle (with your hands) until about 1-inch thickness and cut out the biscuits using the biscuit cutter. Place the biscuits on a parchment-lined baking sheet.
-
Step 8
Brush the biscuits with the melted butter and the remaining egg yolk. Sprinkle with sea salt and sesame seeds. Bake for 15-20 minutes or until golden on top. Mine took about 18 minutes.
-
Step 9
Remove from the oven and transfer to wire rack. Let cool for a few minutes. Enjoy!
Notes
-
When preparing the yeast, make sure that it becomes foamy. If it didn't, that means the yeast is bad, and you should start again. This is a very important step because if the yeast does not activate, the biscuits won't rise.
Category: Appetizers and Sides
Cuisine: Serbian
Keywords:
homemade lard biscuits
