Photo: Thomas J. Story
Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2-in. biscuit cutter; or use a small glass and cut around it with a knife.
Makes 15 (serving size: 1 biscuit)
1. Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.
2. Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.
3. Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.
4. Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.
5. Cook biscuits until they're browned and puffed, 10 to 12 minutes.
6. Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.