Lard, or butter in your crust? In your biscuits?
Which makes the best crust?
Which makes the best biscuits?
I like a lard in crusts for savoury pies and in biscuits. For dessert pies I usually use an all butter crust.
For pastry, lard gives the flakiest and tenderest crusts but butter tastes better. A mix of 2/3 lard and 1/3 butter seems to combine the advantages of both.
Butter for crust. I can always taste the very slight hint of pork, which means it's right out for dessert. For savory pies the flavor and texture are lovely but there's a slight coating-of-the-tongue aspect that I would rather do without.
That said, if there's a homemade pie of any variety whatsoever in front of me, I WILL eat every single crumb.
I tried the butter grating thing, but I find that whirling chunks of frozen butter in a food processor with my flour is more foolproof for me. Since I like biscuits more fluffy than flaky, I whirl the butter a tad longer than for pie crust.
I don't like lard. Tastes funny to me. It goes in nothing in my house. I generally use shortening for both biscuits and pie crust. But I did a pie crust with butter at one point, mainly because I was out of shortening, and while it didn't seem to affect the texture, the flavor was absolutely heavenly!