It’s confirmed, tallow makes the best pie crust. It’s so unlike the store stuff, and the difference in taste (as well as health- did you know this stuff is healthier for you than most oils?) makes it worth the from-scratch time. Give it a try!
Crusty on the outside, warm and flaky on the inside, you gotta love these biscuits! I’m going to send you to our friends at Southern Bite for this recipe. I’ve found lard and tallow to both work with these, so go with what you have on hand!
This will take a good 6 hours to cook, so carve out an afternoon to prepare this dish.
