Lard Biscuits

Chef Liza Shaw, Merigan Sub Shop (San Francisco)


500g AP flour

8g salt

15g baking powder

8oz Llano Seco Lard

4g baking soda

20g brown sugar

16 fl oz crème fraîche - or - 8oz cream and 8oz buttermilk


  1. Sift together dry ingredients.
  2. Put half of the total dry ingredients on a cutting board.
  3. Put little spoonfuls of ice cold lard onto the dry ingredients, then chop through the mixture with a bench scraper.
  4. Add the rest of the dry ingredients and the crème fraîche or buttermilk.
  5. Continue to chop through, making sure to incorporate all of the dry ingredients into the wet ones, until JUST mixed. Do not over mix.
  6. Put a little extra flour into a very thin layer on the cutting board and turn the dough onto it, shaping roughly into a square or rectangular block that is about 1-1.5" tall.
  7. Cut into squares and put onto a parchment-lined baking sheet.
  8. Chill until ready to bake.
  9. Bake in 350 degree oven, low fan, on an ungreased heavy baking sheet, rotating sheet after 10 minutes, cook another 5 minutes until crusty and golden-brown, roughly 15 minutes total.
  10. Makes 24 1.5-1.8 oz biscuits