The biscuits are very light, as you can see, tender, but not crumbly. Even the ones I patted out to use the scraps were tender. The dough was very easy to work with; I sprinkle my board with flour I keep in a shaker. When you use your biscuit cutter, be sure to cut straight down; do not twist, to get a good even rise and that “split” in the middle of your biscuit.
A word about lard. Don’t use the grocery store lard. Try to buy lard at your nearby locker plant or meat processor – it is the real thing, not hydrogenated. If you can't find it, Myrna likes the shortening version of this recipe.
Never-Fail Lard Baking Powder Biscuits
1 cup Flour, All-purpose – sifted (4 ½ ounces)
½ tablespoon Baking Powder (1 ½ teaspoons)
½ teaspoon Salt
2 Tablespoons Lard (or shortening)
3/8 cup Milk
2 cups flour – sifted (9 ounces)
1 tablespoon Baking Powder
1 teaspoon Salt
¼ cup Lard (or shortening)
¾ cup Milk
• Sift dry ingredients together. Cut in lard until mixture resembles coarse meal or crumbs.
• Make a hollow in the flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sided of the bowl and sticks to the mixing fork.
• Turn onto a lightly floured surface and knead with the heel of the hand 12 times. Gentle kneading is an important step, to produce good volume, fine flaky texture and good shape and crust. Overkneading with a heavy hand will give your biscuits a tough texture. Roll 1/2" thick.
• Cut with a 2 1/2" cutter; place close together on a baking sheet for soft sides, 1" apart for crusty sides on ungreased baking sheet. I use parchment paper. Let set on pan 5 minutes before baking.
• Bake in very hot oven (450°) for 10-12 minutes. Serve at once.
*If using self-rising flour, omit baking powder and salt.
"Homemade Bread" By Farm Journal - 1969
2010 cost: 21¢ for the small recipe or 42¢ for the larger recipe or about 4¢ per biscuit
Per Serving: 124 Calories; 5g Fat (36.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.