I just finished eating some of the best biscuits I’ve ever baked. Thanks to Dai Due’s luscious lard, layers of flavorful flakes softly crunch, crumble, and finally, melt in my mouth. With local honey perfectly complementing the taste of the pork fat, I’m having a hard time sharing. Luckily that cold front came through, ’cause I’m gonna have to crank up the oven again!
LARD BISCUITS makes about a dozen
- 4 ounces best-quality lard. I highly recommend Dai Due Butcher Shop’s house rendered pork fat from Richardson Farms pastured pigs.
- 62 grams (½ cups plus 1 Tablespoon) organic white whole wheat flour. Whole Foods generally offers the best deals on flour.
- 60 grams (scant 2/3 cup) organic whole wheat pastry flour. Ditto.
- 122 grams (1 cup) organic all-purpose flour. Ditto.
- scant ½ teaspoon salt
- 2 ¼ teaspoons baking powder, pressed through a fine-meshed sieve. Aluminum-free and not genetically modified, Rumford is my choice.
- ¼ teaspoon baking soda, pressed through a fine-meshed sieve.
- 2/3 cup yogurt. Local goat milk—try Swede Farm Dairy or Wateroak Farm—makes perfect baking yogurt. Try homemade.
- 1 Tablespoon local honey. I usually buy Good Flow in bulk at Central Market.
Preheat your oven to 425º.
I keep my lard in the refrigerator for freshness. So when I dig it out of the jar, it comes out in pieces. This is ideal. Place the lard shards on a plate and refrigerate it while you prepare the rest of the recipe.
Combine the dry ingredients in the bowl of a food processor and whiz ’em up to mix. In your measuring cup, stir together the yogurt and honey.
Add the lard to the food processor and pulse about 10 times to cut it into the flour. Don’t overprocess. You want to leave some largish—maybe almond-sized—pieces of fat. If you don’t have a processor, use a pastry blender or your fingertips. Dump the flour mixture into a large bowl and pour all the yogurt over it. Quickly stir together with a large fork to thoroughly moisten. Use a flexible scraper to gather the dough together, folding it onto itself and pressing stray bits into the main mass. Turn out onto a lightly floured surface—a silpat is perfect.
Quickly and lightly knead the dough, folding it over itself several times using the flexible scraper. Roll out or pat to about ½” thickness, approximately 12″ X 12″. Cut up the dough into biscuits. I use a bench scraper to speedily, if not artfully, stamp out some squares (and squarishes). Shapes and yield are up to you. Place biscuits on a large baking sheet.
Bake about 12 to 15 minutes, until golden brown.
Serve hot with local honey. I dare you to share!