These 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 spoon. Make these for a big family supper, because they are best when eaten fresh from the oven.FOR MORE, SEE HOMEMADE BISCUITS AND MORE USING LARD
• 1/3 cup plus 1 tablespoon lard, cold and coarsely chopped, plus more for greasing pan
• 2-1/2 cups all-purpose unbleached flour, divided
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon salted butter, melted
1. Preheat oven to 400 F. Grease baking sheet with lard; set aside.
2. In large mixing bowl, whisk together 2 cups flour, baking powder, and salt. Using pastry blender, cut in lard until mixture resembles coarse crumbs. Add milk, and stir to form ball.
3. If cutting biscuits, sprinkle remaining flour on sheet of wax paper, turn dough mixture onto it, knead for 5 minutes, roll out dough to 1-inch thickness, cut with biscuit cutter, and place 1 inch apart on prepared baking sheet. If making drop biscuits, drop dough onto baking sheet using large spoon, and pat down gently. Brush tops with melted butter.
4. Bake for 20 minutes, or until tops are golden brown.