- 2 cups all purpose flour
- 1 teaspoon salt
- 1 Tb baking powder
- 1 tsp baking soda
- 2 tsp sugar
- 4 Tb lard cut into cubes and frozen about 30 minutes (or collect bacon drippings and freeze them (obviously this will change the flavor) or use butter)
- 1 ½ cups riced potatoes (push mashed potatoes through a colander)
- 1 egg lightly beaten
- About ¾ c buttermilk (it will depend on how moist your potatoes are)
Preheat oven to 450-F
In a food processor, pulse dry ingredients plus butter until incorporated, then pour into a large bowl. Stir in potatoes, being sure they’re evenly distributed with the flour. Now, stir in egg plus enough buttermilk to have a very sticky dough.
Drop large spoonfuls onto a greased cookie sheet, bake biscuits about 8 minutes, until they’re turning golden brown on top. Serve with stew.