Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ⅓ cup chilled lard, cut into small cubes, plus more for greasing baking sheet
- ½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled
- ½ pound extra-sharp cheddar cheese, grated
- 1 cup milk
Preparation
Step 1
Preheat the oven to 425°. Lightly grease a large baking sheet and set aside.
In a large bowl, whisk together the flour, baking powder, salt and cayenne.
Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand.
Add the bacon, cheese and milk and stir until the dry ingredients are just moistened.
Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough.
Gently pat the dough into a round about ½ inch thick, and cut out rounds with a 2-inch-round biscuit cutter. Pat the scraps together and repeat.
Arrange the biscuits on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven until golden brown, about 12 to 15 minutes.
Serve warm, or let cool and store in an airtight container