Thanks for another stimulating and inspiring recipe. I had a few questions: Which cinnamon chips were "best" in this recipe? I know you've explained the differences in previous blog posts, but I always think of ordering them and am not sure which I should use for which type of baked good. I think most cinnamon scones I've purchase in coffee shops use the drier (non-melting) type. Hardees restaurants used to serve cinnamon biscuits... but if I recall correctly, they were made with cinnamon filling between layers- or swirled in, but were still cut and baked like biscuits and covered in icing. Very tasty. Not quite sure how they did it; I'll have to experiment. And I have a question about lard... since I'm fascinated but fearful of it. Once you buy a tub of lard and open it, do you need to refrigerate it - and how long would an open tub keep? I am not sure if it is just like shortening or if it goes bad faster. We only offer one type of cinnamon chips and they just melt a little. To make filled biscuits you could use our cinnamon filling and put some on half of your rolled out biscuit dough-cover with the rest of your biscuit dough then cut and bake. As for your lard question I can not help you as I have never used lard-but as it is an animal fat-I would only purchase refrigerated lard and store it in the refrigerator. Joan@bakershotline

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