|Nutritional Guidelines (per serving)|
|Servings: 12 biscuits (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lard is the fat rendered from pigs. It is a soft fat, unlike tallow, which is a harder fat that can be used to make homemade soap. Lard has 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 is also commonly used in pastries and pie shells because it makes a light, fluffy crust.
When it comes to biscuits, lard gives them the perfect texture. Nothing else can compare to a light, fluffy biscuit that has been made with pig fat.
Preheat the oven to 450 F, and grease one baking sheet.
In a medium bowl, mix the flour, baking powder, and salt. Cut the lard with a fork until the mixture is crumbly. Add the milk and lard to the bowl all at once, and mix it until the flour is completely wet. Knead dough in bowl with one hand for 15 seconds.
Turn the dough out onto a lightly floured surface and roll the dough to 1/2 inch thick. Cut the biscuits with a 2 to 2 1/2 inch biscuit or cookie cutter. Place the biscuits on a greased baking sheet.
Bake the biscuits at 450 F for 12 minutes or until they are done. Serve the biscuits warm with butter and jam. Any leftover biscuits can be reheated on a skillet for breakfast served with eggs and sausage.