The food processor helps with the work for these baking powder beaten biscuits. Plan ahead because this recipe has a minimum 3-hour chilling step or you can do most of the work a day in advance.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 3-1/2 cups sifted, all-purpose, low-protein flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1/2 cup chilled lard
- 3/4 cup chilled half and half
Preparation:
Sift together the flour, baking powder, salt, and sugar into a bowl. With your fingertips, work in the lard until the mixture resembles fine crumbs. Add the cold half and half and knead into the dry ingredients until dough clings together.
Gather up dough into a ball, place in a resealable plastic bag and close bag. Place on counter in a cool kitchen several hours or overnight. (If kitchen is warm, place in refrigerator, but let stand at room temperature about 30 minutes before continuing.)
Preheat oven to 325 degrees F.
Divide dough into 2 parts. Using food processor with plastic dough blade, spin each portion in food processor for 2 minutes. Gather both portions together and place on a floured work surface. With a rolling pin, roll out dough to 1/4-inch thick. Fold over and roll out again. Continue folding and rolling until dough is silky smooth, about 4 to 6 times. After folding the last time, do not roll out.
Using a very small (1-1/2-inch across) floured cutter, cut into circles. Place on ungreased baking sheet. With a fork, prick each biscuit. Bake 5 minutes on lower rack of oven; move to center rack and bake 20 to 25 minutes, until very pale brown and inside of biscuit is dry and flaky. Serve the same day or place in a tightly covered tin up to 1 week.
Yield: 18 to 20 small biscuits
Recipe Source: The Country Ham Book by Jeanne Voltz and Elaine J. Harvell (UNC Press)
Reprinted with permission.
Gather up dough into a ball, place in a resealable plastic bag and close bag. Place on counter in a cool kitchen several hours or overnight. (If kitchen is warm, place in refrigerator, but let stand at room temperature about 30 minutes before continuing.)
Preheat oven to 325 degrees F.
Divide dough into 2 parts. Using food processor with plastic dough blade, spin each portion in food processor for 2 minutes. Gather both portions together and place on a floured work surface. With a rolling pin, roll out dough to 1/4-inch thick. Fold over and roll out again. Continue folding and rolling until dough is silky smooth, about 4 to 6 times. After folding the last time, do not roll out.
Using a very small (1-1/2-inch across) floured cutter, cut into circles. Place on ungreased baking sheet. With a fork, prick each biscuit. Bake 5 minutes on lower rack of oven; move to center rack and bake 20 to 25 minutes, until very pale brown and inside of biscuit is dry and flaky. Serve the same day or place in a tightly covered tin up to 1 week.
Yield: 18 to 20 small biscuits
Recipe Source: The Country Ham Book by Jeanne Voltz and Elaine J. Harvell (UNC Press)
Reprinted with permission.
