Old fashioned lard biscuits are tender and delicious. Use them to make a breakfast sandwich or top them with butter, jam, or honey for an extra special treat
In a large mixing bowl, stir together the dry ingredients.
Cut in the lard until it resembles a coarse meal. (A pastry cutter works well for this, but you can use two knifes if you prefer.)
Start by adding ½ cup cold water, stirring until just combined. Continue to add water a couple of Tablespoons at a time until the mixture comes together to form a rough dough. (The exact amount of water you use will depend on many factors including the flour you decided to use.)
Tip dough onto a lightly floured surface and pat out to ½-inch thickness. Fold the dough in half, then pat back out to ½ to ¾-inch thickness. This will give the biscuits a natural breaking point in the middle and will increase flakiness.
Cut the dough into biscuits using a knife or a biscuit cutter. Do not twist the biscuit cutter when cutting the dough, use a straight up and down motion. Pat any remaining dough back out and cut into more biscuits, or reserve to make dumplings later.
Transfer the biscuits to a baking sheet and bake for 10-15 minutes.
Enjoy warm.
Notes
Try to handle the biscuit dough as little as possible. Excessive stirring or handling will start to develop the gluten which will result in a tougher biscuit.