Bacon Cheddar Biscuits

Being a southern gal, these are right up my alley. I did use lard, as I often do when making biscuits, and I also always pat out the dough with my fingers instead of rolling it. The only thing I’d do differently next time is use buttermilk instead of plain milk. I used some really good white extra-sharp cheese and I loved this with the crispy applewood-smoked bacon”a marriage made in culinary heaven. We had one warm, and it was wonderful, but they’re also good once they cool. I’ll definitely make these again.