Thanks for the tips. I make biscuits quite often in the winter and would love for them to be flakier. Do you have any opinion on using lard as the fat of choice? I render my lard from my pigs so it's good, old-fashioned lard, not the hydrogenated lard that one buys in the store. Also, it would be helpful to have pictures of the dough during the process instead of all finished products.

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