Today I decided to use lard. (Read here for my lard back story.)
The dough was so easy to work with!
The biscuits' flavor and tender texture were--dare I say it?--better than with butter!
1¾ C whole wheat flour
¾ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 Tbsp. sugar
¼ C (2 oz.) lard
⅔ C buttermilk or sour milk (2 tsp. vinegar plus milk to equal ⅔ C)
Lightly mix together the dough. Then turn it onto a lightly floured board. Knead it lightly for ½ minute. Pat the dough to the thickness of ½ inch. Cut with a biscuit cutter.
Place the biscuits close together—not quite touching—on an ungreased baking pan.
Bake in preheated 450°F oven for 10-12 minutes.
By the way, the name of the recipe notwithstanding, I always use sour milk. It works just as well as buttermilk and is lots less expensive. If you have buttermilk on hand, you might as well use it. I never have it on hand.