Grandma's Homemade Biscuits (with lard)

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 wooden spoon. Make these for a big family supper, as biscuits are best when eaten fresh from the oven.

• 1/3 cup plus 1 tablespoon lard, cold and coarsely chopped, plus more for greasing the pan
• 2 1/2 cups all-purpose unbleached flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon salted butter, melted (optional)

Method Preheat the oven to 400°F. Grease a baking sheet with lard and set aside. Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl; whisk together. Using a pastry blender, work the lard into the flour mixture until it resembles coarse crumbs. Add the milk and stir.   On a sheet of wax paper, sprinkle the remaining ½ cup of flour. Turn the dough mixture onto the wax paper and knead for 5 minutes. Roll out the dough to a 1-inch thickness and cut with a biscuit cutter; alternatively, drop the dough using a large spoon and pat down onto the prepared baking sheet spaced 1 inch apart. For color, brush the biscuits with melted butter, if desired. Bake for 20 minutes, or until the tops are golden brown. Makes 1 dozen —From Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient from the Editors of GRIT Magazine/Andrews McMeel Publishing click for book review and more recipes using lard more bread recipes

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