Sweet-Milk Biscuits


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


  • 5 cups all-purpose flour, plus more for dusting

  • 2 tablespoons sugar

  • 2 tablespoons baking powder

  • 1 tablespoon coarse salt

  • ¾ cup cold lard or vegetable shortening, cut into pieces

  • ¼ cup cold unsalted butter, cut into pieces, plus ¼ cup melted butter

  • 1 ¾ 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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