I've been collecting more lard cans. I like the 4 lbs. size, other are way too big. On the back of a recent purchase were two recipes: One for pie crust and one for biscuits. The one for piece crust is almost exactly the same as mine, so no need to share, but the biscuit recipe is a bit different.
2 cups sifted, all purpose flour
4 tsp. baking powder (or use 1 Tbsp., just a bit less)
3/4 tsp. salt (I prefer sea salt)
1/4 cup Armour lard, any good one will do
2/3 cup milk
Resift flour with baking powder and salt. Add lard and blend with a pastry blender or two knives until mixture resembles cornmeal. Add milk all at once, stirring until ingredients are dampened. Turn dough out on floured board, knead lightly 1/2 minute and pat out to 3/4 inch thickness. Cut out biscuits and bake at 425 degrees F for 12-15 minutes.
2 cups sifted, all purpose flour
4 tsp. baking powder (or use 1 Tbsp., just a bit less)
3/4 tsp. salt (I prefer sea salt)
1/4 cup Armour lard, any good one will do
2/3 cup milk
Resift flour with baking powder and salt. Add lard and blend with a pastry blender or two knives until mixture resembles cornmeal. Add milk all at once, stirring until ingredients are dampened. Turn dough out on floured board, knead lightly 1/2 minute and pat out to 3/4 inch thickness. Cut out biscuits and bake at 425 degrees F for 12-15 minutes.
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