We tested five cheddar biscuit mixes, from Pillsbury to Aldi, to see which one could compete with Red Lobster’s legendary biscuits. Here’s the verdict.
Add the lard, and cut it in with a pastry blender or 2 knives until it's the texture of grits or polenta meal with lumps the size of small peas. Do not overblend; small lumps of shortening are what ...