Yes, lard will work well in this recipe. I would use laard, but all the lard sold in local stores have trans fats added to it. For this reason, I use butter.

I use about 2 pints of tepid water and mix it in slowly a bit at a time. I use the entire bag of flour. I just freeze the surplus for later. I get about 42 not including a dud or two. They work out to be about eight carbs. When the cost of the ingredients are added up , they are less expensinve than those sold in the store, and have no soy or trans fats.

Hope this helps.