Pork Lard Biscuits

Updated: May 15, 2018

There is nothing like a freshly baked biscuit! Normally biscuits are made using butter, but, when substituted with rendered pork lard, it makes for a savory pastry. For an added bonus, I've included a melted rosemary-infused butter you can brush on top of the biscuits for when they come right out of the oven. Enjoy!

Pork Lard Biscuit Recipe

2 cups ……….......... All-Purpose Flour, more for dusting

¼ teaspoon ......… Baking Soda

1 Tablespoon …… Baking Powder

1 ¼ teaspoon …... Kosher Salt

6 Tablespoon …… Pork Lard, rendered, very cold!

1 cup ……………....... Buttermilk, or Whole Milk with 1 Tablespoon Lemon Juice

Rosemary-Infused Butter

1 large sprig …….. Rosemary, fresh

¼ stick ………….....… Butter, melted


1. Preheat the oven to 375°F. Do not use the convection setting.

2. Combine all the dry ingredients in a large bowl and mix together well.

3. Add the cold lard into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal. Put the bowl in the refrigerator for 5 minutes to keep cold

4. Add the cold buttermilk and stir with a spoon or a rubber spatula until just combined. This should only take a few turns. The dough will be pretty wet and sticky. DO NOT OVER MIX!

5. Turn the dough out onto a lightly floured board. Do not use a rolling pin for this, instead lightly flour your hands and gently pat out the dough out until it’s about 1/2″ thick. Add a tiny bit of flour over top if needed and fold the dough over itself. Try to use as little flour as possible. Repeat 5-6 times, gently pressing down in between each fold. Gently pat the dough out to a 1-inch thick.

6. Use a round cutter to cut into rounds about 3 inch wide. You can go smaller for more biscuits or bigger for monster.

7. Gently pat the scraps together to cut out the rest of your biscuits.

8. Place the biscuits on a baking sheet with parchment paper. You can squeeze enough of them on the pan until they are close enough until they are not touching. Put the filled baking sheet back in the refrigerator for 5 minutes to cool.

9. Put the oven and immediately turn the heat up to 450ºF.

10. Bake for about 10-12 minutes until golden brown. Do not open the oven door at all, especially for the first ¾ of baking time. You want the steam to stay trapped in the oven to help with the rise. For smaller biscuits, you may not need to bake as long, and with bigger biscuits for a bit longer.

11. To make the Rosemary-Infused Butter, melt the butter in a small sauce pot then add the whole rosemary sprig to allow it to “steep” in the butter for the bake time. The longer it steeps, the more rosemary flavor the butter will have.

12. Remove the biscuits when done and let them rest for a minute.

13. Brush biscuits with the melted rosemary butter. Enjoy!

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