Lard Biscuits Recipe

Hot Fresh Biscuits in Sunlight
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Ratings (99)
  • Total: 17 mins
  • Prep: 5 mins
  • Cook: 12 mins
  • Yield: 1 dozen (6 portions)
Nutritional Guidelines (per serving)
145 Calories
10g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 1 dozen (6 portions)
Amount per serving
Calories 145
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 18%
Cholesterol 9mg 3%
Sodium 767mg 33%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 246mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lard is the fat rendered from pigs. It is a soft fat, unlike tallow with 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.

Ingredients

Steps to Make It

  1. Preheat the oven to 450 F. Grease one baking sheet.

  2. In a medium bowl, mix the flour, baking powder, and salt. Cut in the lard with fork until the mixture is crumbly. Add the milk all at once and mix until the flour is completely wet. Knead dough in bowl with one hand for 15 seconds.

  3. Turn the dough out onto a lightly floured surface and roll the dough to 1/2 inch thick. Cut the biscuits with a 2-inch or 2-1/2-inch biscuit or cookie cutter. Place the biscuits on a greased baking sheet.

  4. 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. Serve with eggs and sausage.

There are a few ways that you can alter this simple biscuit recipe.

  • First, you can use any kind of milk for this recipe. That includes low-fat dairy milk, powdered milk, almond milk, soy milk, and rice milk.

  • You don't have to use lard if you don't want to. You can replace the lard with shortening.

  • Different salts can be used, such as sea salt.

  • If you want to make whole wheat biscuits, replace 1/2 cup of the all-purpose flour with 1/2 cup whole wheat flour. You can do the same with rye or buckwheat flour.

These biscuits are so easy to make that even the kids can be put in charge of mixing them up. Consider it a math lesson and a home economics lesson and let the kids have at it.

The biscuits can also be used to make mini sandwiches. Small sausage patties can be fried up and used to make sausage biscuit sandwiches. You can use the biscuits as mini hamburger buns or for small sloppy joe sandwiches.