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I like to place my biscuits in a cake pan very close together to bake. I believe this helps the biscuits climb on each other and in the pan to rise more. You can also bake them on a parchment-lined sheet pan with their sides touching.

Once baked, you can brush with melted butter or top with sausage gravy!

 

FAQ
WHAT IS LARD?
The word lard is actually a general term that refers to fat from a pig. In cooking or baking, this is usually the rendered fat from a pig. The premium fat that is used for rendering lard is called leaf lard. Leaf lard comes from the fat that surrounds the kidneys and inside the loin of the pig.

The result of properly rendered lard is a white, creamy shortening (a fat that is solid at room temperature and liquid at warmer temperatures).

WHERE CAN I GET LARD?
You can buy lard from a butcher or farmer. You may find it in a specialty store, however I’ve never seen it at my regular grocery store. If you ask a butcher, make sure you ask for rendered lard otherwise, you might receive a whole piece of fat tissue.

You can render your own lard by breaking down the fat, heating it, and straining it. Doing it yourself is incredibly simple to do and will give you a very pure fat without hydrogenated oils (which is often found in processed lard).

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