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.
4 cups flour
2 tablespoons baking powder
2 teaspoons salt
About 3/4 cup cold lard or unsalted butter
1 1/2 cups milk or buttermilk
Butter and honey (optional)
How to Make It
Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.
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.
Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.
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.
Cook biscuits until they're browned and puffed, 10 to 12 minutes.
Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.