Total Time
Prep 10 mins
Cook 15 mins

This recipe is mine, from my mom, then grandmother. It was created for cold boxes or cold window boxes in the winter when you didn't want to use your ice box. Now we have a freezer. Nice when you want to stock up on biscuits. I like to use the lard.

Ingredients Nutrition


  1. Preheat oven 450°.
  2. In large mixing bowl mix all dry ingredients.
  3. Cut in lard with cutter or fingers.
  4. Pour milk and egg mixture slowly.
  5. Mix gently with spoon. Should be a stiff dough.
  6. Pour the 1/4 cup flour on board.
  7. Knead, turning a few times.
  8. Use all of the flour.
  9. Roll dough to 1/2-inch thickness. Cut with glass or cutter.
  10. Freeze.
  11. Re-pack in a freezer container.
  12. Thaw or bake right from freezer.
  13. Allow more time to cook if frozen.
  14. If dough is fresh, cook 10 to 15 minutes.
  15. If frozen at least 10 minutes more.
  16. Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.


Most Helpful

This recipe is very similiar to the one I have in my Farm Journal's Country Cookbook circa 1972. They are great with sausage gravy. Very budget friendly and tasty, too. Thanks for posting it!

Watkinslady30 December 26, 2006

I like the fact that I can freeze the biscuits and use them later. I do this all the time with my yeast bread, but wasn't sure if I could w/ baking powder type biscuits. This is nice, because there are days when at the last minute, I need a bread for the meal. There is no waste, as I can cook only the amount I need. Thanks!

Krsi Sue January 27, 2006

I wanted to change my original review. The second time, I used a regular baking sheet, and with the adjusted flour amount, the biscuits came out perfect. Now my in-laws are hooked on them, too, and my husband's grandmother, who lives alone, is thrilled that she can bake just a couple at a time and have fresh biscuits whenever she wants them, without a whole batch going to waste.

Terri Newell January 23, 2006

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