Indeed, that would make the best biscuit! But, rendering some piggy is not something I will be able to do on this occasion. Have to go with the butter option.
Great idea, but at the markets near where I live the manteca is hydrogenated, yuck. If I have the time, I might drive across town to the better mercados.
That’s the packaged, hydrogenated stuff (Morrell’s and Armour) he’s trying to avoid. You can get that anywhere. However, Mexican groceries usually stock freshly-rendered lard or even leaf lard because of its use in making the masa for tamales - especially this time of year.
Too bad the biscuit thread disappeared over at the other board. I do make the best biscuits (and cheese biscuits) in the world. The recipes for both are over there along with expert commentary from myself and Bob Fleming.
I’ll post the method later, but hopefully you can get Pioneer buttermilk biscuit mix and White Lily flour. If not readily available, then you’ll need to start looking…
White Lily, to my knowledge and according to my friend who works for Smucker’s (the parent), isn’t distributed on the west coast. You may be able to buy it online.
Thanks for remembering Jay I purchased a microplane box grater to help in grating the frozen butter for large batches. The key is to put the butter in the freezer a couple of days before you want to use it. For some reason it seems to take a few days to get really hard enough to grate properly and not melt in your hand.
Couldn’t find a good thread other than this one, so I thought I’d bump this one. I went with Alton Brown’s Southern Style Buttermilk Biscuit recipe for these. With runny fried eggs, breakfast (for me) doesn’t get much better. I used some “real” buttermilk and could tell the difference.