Are you hip to the lard movement? Are you aware that lard is a delicious, nutrient-dense alternative to processed fats like Crisco? Have you been enlightened (enlardened?!) yet?
If your answer is "no," get ready to have your brain and your tastebuds blown. You can take our word for it, or have it all spelled out here.
Either way, let's make some biscuits.
(Need some lard? Use our lard recipe to make your own)
Our first step is freezing lard to make it easy to chop. We spread it out on our parchment-lined baking sheet for about 30 minutes in the freezer.
Then we coarsely chopped it before mixing it into the other ingredients.
We used a pastry cutter to work the lard into our mixture of flour, baking powder, and salt until it resembled crumbs. Then we added in milk and stirred until our mixture formed a dough. The dough was kneaded in more flour until it formed giant biscuit ball.
Our giant biscuit ball soon became 12 mini biscuit balls, which we lovingly brushed with some melted butter, for color. Then we threw it all in the oven for 20 minutes until the biscuits were golden brown.
MEANWHILE on the stove, the gravy began.
Our Saddle Ridge sage sausage was browned in a skillet. We made gravy in a different pot by combining butter, flour, and then slowly stirring in milk until it came to a boil. We brought the temp down, and after a few minutes of stirring and thickening, we were ready to combine the two.
Ahhh, good ole sausage gravy and biscuits. Around here, we like to get crazy and throw a fried egg in the mix. If you're feeling wild, try it!
Biscuits Made with Lard
⅓ cup plus 1 tbsp lard, cold and coarsely chopped, plus more for greasing the pan
2½ cups all-purpose unbleached flour
3 tsp baking powder
½ teaspoon salt
1 cup milk
1 tbsp grass-fed salted butter, melted
Preheat the oven to 400°F. Grease a baking sheet with lard and set aside. Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl; whisk together. Using a pastry cutter, work the lard into the flour mixture until it resembles coarse crumbs. Add the milk and stir.
On a sheet of wax paper, sprinkle the remaining ½ cup of flour. Turn the dough mixture on the wax paper and knead for 5 minutes. Roll the dough into 12 equally sized balls and pat them down onto the prepared baking sheet spaced 1 inch apart. For color, brush the biscuits with the melted butter. Bake for 20 minutes, or until the tops are golden brown.
2lbs of Saddle Ridge Farm loose sage sausage
4 ½ cups milk
1 stick grass-fed butter
½ cup unbleached flour
Cook sausage in a skillet over medium heat for 5 to 6 minutes or until thoroughly heated, stirring frequently.
In a separate pot, melt ½ stick butter. Add flour and stir together 2-3 min. Slowly add milk and bring up temperature while staring constantly. Once the gravy has thickened, stir in your sausage. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each plate and cover with gravy.
Our biscuits recipe originated in the book 'Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient.' Grab a copy!