|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*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.|
The rich culinary heritage of the Pennsylvania Dutch means their classic cooking methods and ingredients are still used on a daily basis. In their parts of the eastern United States, traditions seem to remain unaltered despite the rapid changes in the world around them. Baking is an essential part of this culture and many recipes honor the German heritage of the first immigrants to the area. Despite common belief, the current occupants of the area are descendants of Germans, and not Dutch people, but they're referred to as Dutch from the term deutsch, which means German in that language.
Delicious pretzels, sweet rolls, soups, stews, savory pies, and canned and pickled products reflect farmers' need for hearty and caloric foods. Some still use wood ovens to cook, and old-fashioned animal fats like lard to enrich their dough. Our savory biscuit recipe using lard is a testament to the Pennsylvania Dutch tradition.
When it comes to biscuits, lard gives them the perfect texture. Easy to make, these savory biscuits can be on your table in less than 20 minutes. Ideal to accompany soups and stews, the biscuits are also great with eggs and sausage, and any leftover biscuits can be reheated on a skillet. Serve them with bread and butter for a quick and satisfying snack.
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
3/4 cup milk, cold or room temperature
Gather the ingredients.
Preheat the oven to 450 F. Grease one baking sheet, or line it with parchment paper or a silicone mat.
In a medium bowl, mix the flour, baking powder, and salt.
Cut the lard into the dry ingredients with a fork until the mixture is crumbly.
Add the milk all at once and mix it until the flour is completely wet.
Quickly knead the dough in the bowl to incorporate. It doesn't have to be completely smooth.
Turn the dough out onto a lightly floured surface and roll it to 1/2-inch thickness.
Cut the biscuits with a 2 to 2 1/2 inch biscuit or cookie cutter. Place the biscuits on the prepared baking sheet.
Bake the biscuits for 12 minutes or until they are of a light golden brown color.
What Is Lard?
This soft fat comes from all the fatty parts of a pig and is obtained via a process called rendering in which the solid fatty parts are cooked, and the liquid fat is retrieved. The obtained fat is of darker off-white color when solid, but becomes clear when melted. Because lard doesn't contain hydrogenated fats, it's coming back into use by many cooks. They also like it due to other qualities, such as its neutral flavor. Because lard has a high smoking point of 370 F, it's a great fat for frying.
Leaf lard is a type of lard that is found around the pig's kidneys; this type is creamier than other lard and is most commonly used in baking. Lard-containing pastries and pie shells are lighter and fluffier.
How to Substitute for Lard
If finding lard its difficult, you can still make these tasty biscuits using other types of fat:
- The classic substitute for lard is vegetable shortening. They are both 100 percent fat, odorless and have almost no identifiable flavor. These biscuits when made with shortening still have a great texture.
- If you'd rather use butter, use 3 1/2 tablespoons. Keep an eye on the oven because butter has water (it's only 80 percent fat) and liquid activates gluten, creating a denser dough, but also a dough that steams and browns a little faster than when made with lard.