Ingredients
- 1/2 c lard, cut into small cubes and chilled
- 4 c self-rising flour
- 1 c sharp cheddar cheese, hand-shredded
- 1/2 c chopped green onions
- 1 1/2 c buttermilk, chilled
- self-rising flour, for dusting
- 2 tbsp. salted butter, melted
Instructions
- Preheat the oven to 450°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, cut the lard into the flour with a pastry blender or two forks until the mixture is crumbly. The crumbles should be pea-sized and the flour should start to look like wet sand.
- Add the cheddar cheese and green onions, stirring just until the ingredients are coated with flour. Add the buttermilk and stir just until the dry ingredients are moistened.
- Turn the dough out onto a floured work surface and sprinkle with the self-rising flour.
- Knead the dough 2 to 3 times or until it is smooth.
- Pat the dough into a ¾-inch-thick rectangle.
- Cut out biscuits with a floured 2-inch round cutter, being careful not to twist the cutter. Twisting the cutter can seal the edges of the biscuit, which could prevent the biscuits from rising. Reshape the scraps as needed to finish cutting.
- Place the biscuits with sides touching on the prepared baking sheet.
- Bake for 10 to 15 minutes or until golden brown. Remove from the oven and brush the tops of the baked biscuits with melted salted butter.
- Let cool completely on the baking sheet. Serve warm or store in an airtight container.
