Cut Biscuits Made with Lard

These flaky biscuits are a wonderful addition to any breakfast!  Top them with jelly, butter, or gravy – or just enjoy them plain!
Crooked Gap Farm Cut Biscuits
Mix together :
  2 c flour
  4 tsp baking powder
  1/2 tsp salt
Cut in with pastry cutter or fork:
  2 T cold CGF lard (Our lard will be soft/liquidy at room temp.  Keep it in the fridge until ready for use to have it cut in nicely, forming a flaky biscuit.)
When cutting in lard with a pastry cutter, cover the lard with flour and roll the pastry cutter down – cutting the lard.  Continue cutting the lard until it is evenly mixed with the flour.  This, rather than blending a softened lard into the flour,  is what produces a flaky biscuit.
Stir in with fork:
  3/4 c milk
Knead dough, form into a tube, cut 1/4-1/2 inch thick, lay on pan

Bake at 400 degrees until golden brown ~ 15-20 min

Pizza Crust Using Lard

This is the recipe I base my pizza crust off of.  I don’t always follow it exactly, but this recipe is my starting point. I will double this recipe when I make it and use the dough to make 3 medium thickness crusts.  You can use the recipe below to make 1 thick crust or 2 thinner crusts.

1 1/2 tsp yeast
1/2 tsp brown sugar
1 1/2 c hot water

Add in:
1 tsp salt
2 Tbsp CGF rendered lard
2 Tbsp gluten (optional – I use it when I grind and use wheat flour)
2 Tbsp dough enhancer (optional)
2 1/2 c flour (I grind and use soft white wheat flour)

Knead in:
~ 1-2 cup flour (until dough is to a good consistency)

Let dough rest 20 min

Toss or stretch dough to fit your pan.

Prebake dough at 400 degrees for 8-10 minutes

This dough freezes well after it has prebaked.  I will form my crusts on cookie sheets and cut them in half, freezing them in a 2 gallon freezer bag.  When I want to make a quick pizza, I just pull out 2 matching halves, piece them together, and build my pizza as normal.

Pie Crust

~ Made from Crooked Gap rendered lard and Grandma Anna Rittgers’ recipe ~

This recipe is the pie crust recipe that my Grandma Anna Rittgers shared with me. It wasn’t uncommon for her to have delicious, fresh apple pies waiting on the counter for us.

This is also the recipe that I used to make my 4-H pie crusts, which won the Champion Pie in the pie baking contest two different years. Although I won’t share all of my crust secrets, I will share my Grandma Rittgers’ recipe. 🙂

Cut 3/4 c rendered lard into 2 1/2 c flour
Slowly add with a fork approx. 1/4 c + 1 tsp water
Roll out into crust
Sprinkle top with cinnamon and sugar

Bake pie at 425 for 15 minutes then 350 for 45 minutes

Bake pie crust cookies at 425 for 15 minutes