Thread: Lard -vs- Crisco (et all)

Lard can be substituted for shortening in biscuit recipes. Just make sure it is of the freshly rendered type. Most southern cooks will opt for White Lily brand flour. My mother hails from NC and she adopted a recipe that goes like this.


It's National Biscuit Month! - Tupelo Honey Cafe

Recipes would be greatly appreciated...

I have access to really good butter

We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits

When I make biscuits I really don't use a recipe. I mix Martha White self risen flour with buttermilk and I use what I have handy for the fat. some times I use veg. oil some times I use Crisco but when the wife ant around I use bacon grease. I cook bacon in the microwave and save the grease . Lard with flavor. when I grew up we didn't through away the good stuff.

Originally Posted by gssixgun

Recipes would be greatly appreciated...

I have access to really good butter

We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits

We always use cast iron. And when we are at the hunting cabin , use a cast iron dutch oven , the type with short legs and the flat top ,set it upon the bed of coals with another layer of coals on top the lid and bake our biscuits inside.

Originally Posted by gssixgun

Recipes would be greatly appreciated...

I have access to really good butter

We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits

Here you go Glen...

Sour Dough Biscuits:

2 cups flour
1.5 tsp Baking Powder
1 tsp salt
1 tsp Baking Soda
1 TBS Sugar
1/3 Cup chilled Butter or Shortening
1/2 to 1 Cup Buttermilk or 50/50 Buttermilk and Cream ( I use 1/2 and 1/2 in my coffee so that is what I use in stead of cream)
1 Cup Sour Dough starter at room temperature

Night before take out 1 cup of sour dough starter from your sponge and mix it with 1/2 tsp sugar and 1/4 cup of flour on a bowl Add enough water so you can mix it...don't need a lot. Cover loosely with with damp cloth.

Next day:

Mix dry ingredients
Cut in butter or shortening
Combine starter and add the milk slowly 1/2 cup and then the rest as necessary
Mix well with floured hands in bowl and then turn out on floured board.
Step 1. Pat flour down and then roll flat with pin. Step 2. Fold the dough twice ...Repeat step 1 & 2 three to four times BUT no more

Roll the dough flat with a pin and use a cutter to make your biscuits. Set the biscuits in a cast iron pan or a cookie sheet with the biscuits touching each other. Coat the tops of the biscuits with butter

Oven at 425... for up to 20 minutes. Check at 10 minutes and 15 minutes and until golden brown on top.


P.S. If you need a sour dough starter I can send you some. I've had mine since the late 70's early 80's continuously. I got it from my Mom who brought it from Michigan to Cali in 1952. She go it from her Aunt who was 86 at that time (she was born in 1866) so this starter has been around for a real long time.

Originally Posted by gssixgun

Recipes would be greatly appreciated...

I have access to really good butter

We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits

So yes We use the cast iron skillet method with Bisquick and Lard. Feeling decadent add a little butter to the lard. Use half and half instead of milk and if you have a fresh lemon. Juice from 1/2 of one with give you the best buttermilk. Add in one extra yolk only to get a little more eggy flavor.
If you are using the cast iron in the stove already you know to pull it out about 3-5 minutes early because the inherent heat will finish them and they wont be dry. Lastly cant explain it but a broken in cast iron skillet imparts a richer flavor. Add to mixture 2 Tbs of sugar to your batter. If you have that Amish butter and go without lard. Melt the butter first about 1/2 stick and add it after all your dry ingredients, it bonds different and better.

Originally Posted by Wirm

Lard can be substituted for shortening in biscuit recipes. Just make sure it is of the freshly rendered type. Most southern cooks will opt for White Lily brand flour. My mother hails from NC and she adopted a recipe that goes like this.


It's National Biscuit Month! - Tupelo Honey Cafe

My question about the recipe is , how much butter? I want to try it.

Originally Posted by mainaman

My question about the recipe is , how much butter? I want to try it.

Uhh.. does not really matter the butter is only used to brush the tops in this recipe.