Elizabeth, I think lard works really nicely in biscuits. I prefer to use butter myself because I find it is easier to cut into the proper crumbliness, but I think the main point is to use the best quality, best tasting fat so if you render it yourself, I say use it! It should still yield a very flaky and tender biscuit. Thanks for the note on the photos -- we have some really great step-by-step posts of individual biscuit recipes for reference: https://blog.kingarthurflour.com/2014/08/06/never-fail-biscuits/ and https://blog.kingarthurflour.com/2010/11/03/beautiful-biscuits-cream-no-shortening-and-a-gentle-hand/ are good places to check for a visual guide.

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