Thank the Lard!
Rendered pork fat, known as lard, is as synonymous with the Southern kitchen as sweet tea. If your grandmother kept a jar in her cupboard or icebox, there’s a good reason why. Lard is one of the best fats to use to make tender biscuits, flaky pie doughs, and flavorful sauces. It can be used in most savory and sweet applications in place of butter or shortening. Try your hand at working with this staple in our reimagined recipes.
LARD BISCUITS
Makes about 10
When cutting lard into flour, the fat coats the flour particles and reduces gluten formation, which results in a very tender biscuit.
3 cups self-rising flour*
2 teaspoons kosher salt
1½ teaspoons sugar
¾ cup cold lard, cut into ½-inch
