Congrats on a successful biscuit bake, Carol! I can't wait to hear what you think of the lard and half & half combination--perfect for accompanying dinner. As for your question about eggs, they tend to make biscuits more cake-y in texture, more like shortcake. If that's something that appeals to you, you can try using an egg or two to replace some of the liquid in your recipe. (Just crack them into the bottom your measuring cup before filling it up with liquid the rest of the way.) I tend to prefer the flaky, craggly texture of classicly made biscuits, but you're more than welcome to experiment. It's all about finding the right balance for you! Kye@KAF

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