Make Ahead
Leaf Lard Biscuits
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11 Reviews
pvanhagenlcsw
December 10, 2017
I am now a biscuit convert after baking this recipe. I have only recently discovered leaf lard in my 7th decade of life and wonder why it took so long. These are outstanding and when baking sourdough is not an option, leaf lard biscuits it will be.
Ricardo V.
July 15, 2016
Penny, that's what I found in Google: "lard prepared from the leaf fat of a hog, found inside the loin and around the kidneys; it produces the finest lard, sometimes called leaf lard"
marlene M.
July 15, 2016
You can order the leaf lard, which is better than what is in the stores and you can make it. If you aren't making biscuit all the time I would forget it. Research on line.
Penny H.
July 15, 2016
I live in the south, am 76 years old, and have never heard of leaf lard. What is it and is there a recipe for it? I'd lay odds that I will never find it in any local store, no matter how esoteric.
Karin B.
September 1, 2016
Penny, you can get unrendered leaf lard from farmers that butcher pigs for their own use or from butchers that process their own meat. I buy it on line. You cut this fat as it came out of the pig in chunks, put a half cup of water in a heavy pot add the lard, turn on the heat and wait. It may take 2-3 hours to render 10 pounds of leaf lard over medium heat. Strain the liquid part in to containers, this the white rendered lard you use for pie crust and biscuits. Return the remaining lumps to the pot turn up the heat and when they are golden brown you will have cracklings for cornbread. The lard the cracklings left behind will taste a little piggy and is great for refried beans or fried potatoes.
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