Sweet-Milk Biscuits

These light and flaky biscuits are made with whole milk instead of traditional buttermilk.

  • Yield: Makes about 20

Source: Martha Stewart Living, March 2006


  • 5 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 tablespoon coarse salt
  • 3/4 cup cold lard or vegetable shortening, cut into pieces
  • 1/4 cup cold unsalted butter, cut into pieces, plus 1/4 cup melted butter
  • 1 3/4 cups whole milk


  1. Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.

  2. Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2 1/4-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.

  3. Brush tops with melted butter. Bake until light-golden brown and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes. Serve warm.


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