Servings: about 40 1-1/2-inch biscuits
(adapted, slightly, from Charles Patteson’s Kentucky Cooking)
- 2 c. all-purpose flour (preferably a soft wheat type like White Lily or Martha White)
- 1/4 t. salt
- Pinch of baking soda
- 1/4 t. sugar
- 6 TB cold lard
- 1/4 c. cold whole milk
- 1/4 c. cold water
Place dry ingredients in the bowl of a food processor with metal blade. Pulse a couple of times to blend. Add lard and pulse until mixture is mealy. With machine running, add milk and water. Process for about 2 minutes “until the dough is shiny, elastic and rather sticky, not unlike pulled taffy.”
Place dough on a well-floured surface. Roll out to about 1/2″ thick. Cut out small round biscuits. Place on an ungreased cookie sheet at least 1/2″ apart. Use a fork to prick a row of holes on eat biscuit.
Bake in center of oven for 6-7 minutes at 350°. Increase oven temperature to 400° and bake for 7-8 minutes more, making certain that biscuits do not brown too much on the bottom.
Split the biscuits while still warm.
Fill biscuits with thin slices of country ham and a dab of sauce (2 parts mayonnaise, 1 part Dijon mustard and 1 part mango chutney).
https://gourmandistan.com/2014/04/28/bettering-beaten-biscuits-with-lard-and-a-little-derb-kee-sauce/
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