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How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare as directed, place on a baking sheet lined with parchment paper (or in a buttered cake pan) and wrap with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.

How to store in the refrigerator (or at room temperature): Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days.

How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.

OLD-FASHIONED LARD BISCUITS
prep time 20 MINUTES
cook time 15 MINUTES
total time 35 MINUTES
These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Serve with my Classic Sausage Gravy for a comforting meal.

INGREDIENTS
240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
10 grams (1 tablespoon) baking powder
¼ teaspoon baking soda
6 grams (1 ¼ teaspoon) kosher salt
85 grams (6 tablespoons) leaf lard, cold
240 grams (1 cup, 240 milliliters) buttermilk, cold

INSTRUCTIONS

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