- 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
- Preheat oven to 400 F. Grease baking sheet with lard; set aside.
- 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.
- 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.
- Bake for 20 minutes, or until tops are golden brown.
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