John Moroney
Original Recipe by jpmoroney
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Oregon Country Biscuits


  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 2 tablespoons butter (very cold)
  • 2 tablespoons lard (very cold)
  • 1 cup milk (cold)


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, whisk together flour, baking powder, and salt. Cut in fat as fine as possible, then use fingertips to rub the fat into the flour quickly, before it melts, until a crumb consistency is reached. Stir in milk, then carefully mix with hands or a bowl scraper until just blended, but fairly consistent. Fold twice. Divide the dough in half by hand, then divide each half by hand into four equal pieces, working the dough as little as possible.
  3. Pat the first dough ball into a flat round, then place in the centre of a twelve-inch cast iron skillet. One at a time, pat seven more rounds and arrange them around the first, making sure all the rounds are lightly touching each other and the sides of the skillet.
  4. Bake until golden brown on top, about 19-22 minutes. When done, Immediately turn out to a cooling rack. Best served oven-fresh, but will last in an air-tight container for up to three days.
  • Original Recipe by jpmoroney
  • 6 Hearts
    John Moroney
    fran mck
    Edith Jennings
    Chad Humphries
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    Heather Ruetten Brodian
  • 1 Note
    John Moroney
    jpmoroney about 8 years ago

    My cast iron skillet began its journey along the Oregon Trail in 1859, crossing from Kansas to Airlie, Oregon. My grandmother was born there in 1919, and inherited the skillet when she was married in 1937. She taught me to make biscuits in it, as her grandmother taught her. Biscuits, like pancakes, are better with buttermilk; add a pinch of baking soda if used.