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Old-Fashioned Lard Biscuits with Whole Wheat Flour

A tender flaky biscuit, perfect for slathering with butter and honey or gravy!
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Servings 12 biscuits

Equipment

  • 1 Pastry Blender or mixer
  • 1 Biscuit cutter

Ingredients
  

  • 2 cups Whole Wheat or White Flour
  • 1 TBS Baking Powder
  • ¼ tsp Baking Soda
  • 1¼ tsp Salt
  • 8 TBS Lard Cold
  • 1 Cup Buttermilk or sour milk You can pour 1 TBS vinegar or lemon juice into a measuring cup, then fill the rest with milk up to the 1 cup line. Let it sit for at least 5 minutes and the milk will sour.
  • 1 tsp melted butter for brushing the tops of the biscuits

Instructions
 

  • Preheat the oven to 425°
    Whisk together the flour, baking powder, salt, and baking soda. Using a pastry blender or stand mixer, gently cut the lard into the flour mixture until it looks like coarse crumbs. Add the milk and mix until just incorporated, don't overmix.
    Next, dump the dough out onto a lightly floured surface. Use less than ¼ cup to flour the surface. Fold the dough over and over several times until the dough is cohesive and easy to work with. It's ok if it's a bit sticky still.
    Once incorporated, pat the dough into an oblong shape about ¾" thick. Then using a biscuit cutter cut out the biscuits and place them on an ungreased tray or cast iron skillet. Brush the biscuit tops with the 1 tsp melted butter.
    I used a 2.5 inch biscuit cutter, you may get more or fewer biscuits depending on the size of your cutter and how thick you pat your dough.
    Bake at 425° for 12-14 minutes or until golden brown on top.
    Top with butter, honey, or apple butter! Or slather them with sausage gravy! Enjoy!