These homemade biscuits are as authentic as they come, from a time when lard from the family’s hog and milk from the backyard cow were common fare. The dough can be rolled and cut with a biscuit cutter or dropped from a wooden spoon. Make these for a big family supper, as biscuits are best when eaten fresh from the oven.
1/3 cup plus 1 tablespoon lard, cold and coarsely chopped, plus more for greasing the pan
2 1/2 cups all-purpose unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon salted butter, melted (optional)
Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet with lard and set aside.
Place 2 cups of flour, the baking powder and the salt in a large mixing bowl; whisk together. Using a pastry blender, work the lard into the flour mixture until it resembles coarse crumbs. Add the milk and stir.
On a sheet of wax paper, sprinkle the remaining 1/2 cup of flour. Turn the dough mixture onto the wax paper and knead for 5 minutes. Roll out the dough to a 1-inch thickness and cut with a biscuit cutter; alternatively, drop the dough using a large spoon and pat down onto the prepared baking sheet spaced 1 inch apart. For color, brush the biscuits with melted butter, if desired. Bake for 20 minutes or until the tops are golden brown. Makes 1 dozen biscuits.
Read more: Get the scoop on lard (and why it’s better for you than you think) in The Lost Art of Cooking With Lard.
This recipe was originally published inLard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredientby the editors ofGrit magazine. Try these other favorite recipes from the book:
Photo Courtesy Andrews McMeel Publishing