Instructions

1. In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble finely.
2. Preheat the oven to 425°F (218°C). Lightly grease a large baking sheet and set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cayenne.
4. Add the lard and cut it into the flour with a pastry cutter till the mixture is mealy.
5. Add the bacon, cheese, and milk and stir just till the dry ingredients are well moistened.
6. Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more.
7. Pat out the dough about ½ inch thick and cut out rounds with a 2-inch biscuit cutter.
8. Gather remaining pat together and cut out more rounds.
9. Arrange the rounds on the prepared baking sheet about 1/2 inch apart
10. Bake in the upper third of the oven till golden, about 12 to 15 minutes.
11. Let cool, and then store in an airtight container for up to 2 weeks. Makes about 18 biscuits.