Lard is the fat rendered from pigs. It’s always been an important baking ingredient for the Pennsylvania Dutch, and many people are returning to using freshly rendered lard that has not been hydrogenated because it does not contain trans-fat. Lard was also commonly used in pastries and pie shells because it makes a light, fluffy crust. It gives these biscuits just the right texture.
Yield: 10 biscuits
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp lard
- 3/4 cup milk, cold or room temperature
- Preheat oven 450 degrees F. Grease baking sheet.
- In medium bowl, mix flour, baking powder, and salt. Cut in lard with fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2-inch or 2-1/2-inch biscuit or cookie cutter. Place biscuits on greased baking sheet.
- Bake 450 degrees F for 12 minutes or until done. Serve warm with butter and jam. Leftover biscuits can be reheated on a skillet for breakfast. Serve with eggs and sausage.