Another recipe from Florence Mama. I substitute lard for butter just to make the biscuits a little over-the-top; the pork fat has the consistency of clarified butter, and it makes them much lighter and fluffier.


  • 4 cups self-rising flour, such as White Lily, plus more for rolling the dough (see Note)
  • 1 cup pork lard, medium-diced and very cold
  • 4 cups buttermilk
  • 4 tablespoons (½ stsick) unsalted butter, melted


Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Place the flour in a big mixing bowl. Add the diced cold lard and, working with your fingers, mix the lard into the flour until it resembles small, flour-coated crumbs. Work quickly; you don’t want the lard to become warm and creamy or your biscuits won’t be flaky. When the bits of lard are about the size of small peas, add the buttermilk. Stir gently with a wooden spoon just until the dough comes together, again being careful not to overmix. Turn the dough onto a floured surface and knead just until it comes together. Roll the dough into a round about inches thick. Use a 2-inch biscuit cutter to cut out 24 rounds, and arrange them on the prepared baking sheets, leaving 2 inches between the biscuits. Brush the tops with the melted butter and bake for 10 to 15 minutes, or until the tops are golden brown.