Here’s a great recipe from Craig Deihl at Cypress in Charleston, SC.

Lard Biscuits

Yield:
2 to 2 1/2 dozen biscuits
Ingredients:
5 1/2 cups all-purpose flour
3 tablespoons baking powder
1/2 tablespoon fine sea salt
2 tablespoons sugar
12 ounces very cold lard
1 1/2 cups buttermilk
1 egg, beaten
Method:
Preheat oven to 425º F. If using a convection oven, turn it on low or off.

In a large mixing bowl combine the flour, baking powder, salt and sugar. Use a whisk to combine. Add the lard to the flour. Using your hands, a pastry cutter, or two butter knifes, cut the lard into the flour. There should be pea sized lumps of fat scattered evenly throughout the flour.

Combine the buttermilk and egg and add to the flour-and-lard mixture. Mix just until it holds together.

Dust a wooden cutting board or the counter with flour. Place the biscuit dough on it. Fold the dough over itself two or three times, until it becomes smooth and firm. Dust the dough lightly with flour and roll out to a thickness of 3/4 of an inch.

Cut the biscuits using a 3-inch biscuit cutter and place 2 inches apart on a sheet tray. Mix the leftover dough into a ball and roll out again and cut remaining biscuits. Discard any remaining dough.

Bake for 15 minutes, until golden and puffy.

Pickled Okra
2 cup apple cider vinegar
1 cup water
½ cup sugar
3 tbsp. Salt
1 tbsp. Mustard seeds
4 Allspice berries
1 tbsp. Mustard seeds
1 tbsp. Celery seeds
1/2 tsp. Crushed red pepper
2 bay leaf
2 cloves garlic
3 cups okra, washed

1. In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
2. Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
3. Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.

Whole Grain Mustard
¾ cup black mustard seed
1 ½ cup yellow mustard seed
1 ½ tsp. Chili flake
3 each cloves, whole
1 tsp. Caraway
1 ½ tbsp. Black peppercorn
1 ½ tbsp. White peppercorn
1 qt. Apple cider vinegar
1 ½ qt. Water
¾ cup sugar
3 tbsp. Salt
1 cup white wine

1. Combine all ingredients in a non-reactive mixing bowl and incorporate evenly.
2. Place equal amounts of the mixture in quart size mason jars. Place the lid and ring on and tighten.
3. Allow the mustard to sit at room temperature for a minimum of four weeks.
4. When the mustard is ready add it to a blender and puree to desired consistency. It will become hotter the finer it is blended.
5. Remaining mustard can be refrigerated for up to 1 month.