PRAISE THE LARD BUT­TER­MILK BIS­CUITS

The Day - - DAYBREAK -

Serv­ings: 15 Start to fin­ish: 30 min­utes (In­ac­tive time: 15 min­utes) 2-1/4 cups self-ris­ing flour, di­vided 1/4 cup cold (1 stick) lard (or cold but­ter that you grate with a box grater in a pinch) 1/2-3/4 cup real but­ter­milk 1 stick salted but­ter, melted Heat oven to 425 F. Place parch­ment pa­per in cookie sheet or half- sheet pan.

Place 2 cups of flour in large bowl. Cut in short­en­ing, us­ing a pas­try blender or blend­ing fork.(or pulling 2 ta­ble knives through in­gre­di­ents in op­po­site di­rec­tions), un­til mix­ture re­sem­bles coarse crumbs. Add 1/2 cup of but­ter­milk; stir with fork un­til soft dough forms and mix­ture be­gins to pull away from sides of bowl. If the dough is too wet, add the ex­tra 1/4 cup of flour, lit­tle by lit­tle. If it is too dry, add the ex­tra 1/4 cup of but­ter­milk, lit­tle by lit­tle.

On lightly floured sur­face, knead dough 1-2 times, or just un­til smooth. Do not over-work the dough. Roll out dough to about 1/3-inch thick­ness and fold over. Roll out the folded-over dough so that it is even. Cut straight down with a floured 2-inch round cut­ter — do not twist the cut­ter. Place bis­cuits on the sheet pan. Brush the tops with the melted but­ter.

Place in the cen­ter of the oven and bake 12 to 15 min­utes or un­til golden brown. Re­move from oven. While the bis­cuits are still on the sheet pan, brush tops again with the melted salted but­ter. Trans­fer from sheet pan to a cool­ing rack.

Serve warm with but­ter, honey and mo­lasses or your fa­vorite jam or ham.

Chef's Note: If mak­ing in ad­vance to freeze, fol­low recipe up un­til you brush the tops with melted but­ter. Place on a piece of parch­ment on a tray and place in the freezer with­out any wrap. Let freeze and when bis­cuits are com­pletely frozen, slide the parch­ment pa­per and bis­cuits into a heavy-duty freezer bag. If the bag is too small, fold the piece of parch­ment pa­per and place in the bag with the frozen bis­cuits. That way, you will have the parch­ment to bake them on in the bag. When ready to bake, pre­heat the oven to 425 F and bake un­til tops are brown and the bis­cuits are done, about 15-17 min­utes. Brush tops with melted but­ter as soon as they come out of the oven.

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