Little Brown Biscuits
Down South, biscuits are powerful symbols of culture as well as calling cards for cooks who know that regardless of what you've got in the pantry, technique holds sway. The combo of AP and whole wheat pastry flour gives these biscuits both a tender texture and nutty flavor. Though cold shortening or supermarket lard can be used, I prefer leaf lard rendered from the abdominal fat around a pig's kidneys. This recipe first appeared in EveryDayCook.Photo by Lynne Calamia
