A soft and tender, melt in your mouth biscuit, made with self-rising flour, lard and buttermilk.
Old-Fashioned Lard Biscuits
Back in the day, whole neighborhoods and families gathered in the fall for the boucherie hog slaughter and the big feast and celebration that went with it. Although there are a few old-timers left, that art has all but dried up with rare exceptions in some of the most rural areas of the country.
You know. Those places where folks actually do still live off the land and raise their own meat, instead of buying it at a grocery market.
Back then, the preferred fat for everything, including biscuits, would have been the rendered pig fat. Lard. And, truth be known, lard was commonly used back then all across the country.
