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Flour: Flour is the main structure for these biscuits. All-purpose is recommended but you can also make biscuits using self-rising flour.

Baking Powder: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.

Baking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.

Salt: Salt is what gives these biscuits flavor. It’s not so much that it makes these biscuits too savory. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.

Buttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits. If you do not have any on hand, you can easily make a substitute!

Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.

You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.

Leaf Lard: The lard in this recipe is the star! Leaf lard comes from the fatty parts around a pig’s kidneys. It is obtained through a process called rendering. It’s creamier and more popular in baking than other types of lard. The lard coats the flour creating a fluffy, tender, and very flaky biscuit.

If you are looking for a vegetarian-friendly biscuit recipe, you can easily substitute the lard in this recipe for unsalted butter or vegetable shortening.

VARIATION IDEAS
All Butter Biscuits: if you really love the flavor of butter or can’t find lard, you can easily swap the lard in this recipe for unsalted butter. Dice up the butter into small cubes and keep in the refrigerator until ready to use.

Butter and Lard Biscuits: if you prefer the taste of butter but want the flakiness and tenderness of a lard biscuit, swap half of the lard in this recipe with butter.

HOW TO MAKE OLD-FASHIONED LARD BISCUITS
STEP 1: COMBINE DRY INGREDIENTS

 

In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder.

STEP 2: CUT IN THE LARD

 Add the cold lard to the mixing bowl and cut it into the flour mixture. I like to use a pastry cutter to cut the fat through. You could also use a fork or even your hands but you want to make sure the fat stays very cold and your hands can start warming the temperature. As soon as the mixture resembles coarse meal you are ready to add the liquid.

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