Recipes tagged with « Biscuits »

Lard Biscuits Upgrade

Biscuits made with lard for flaky texture, swapping half the flour with whole wheat for a nutty bite. Buttermilk turns up tang and tender crumb. Cutting cold lard into flour mimics tiny pockets that steam in the oven. Dough barely kneaded maintains layers, rolled thicker than usual to prevent toughness. Baked on center rack to brown evenly. Watch for golden edges and bouncy tops. Not all milk or flour substitutes behave same; know your brands. Season salt instead of plain. A bit more baking powder for lift, less salt and emulsified fat for easy cutting helps. Simple tweaks with reliable results for a humble classic with a twist.