Description
This is the traditional biscuit of the ham-loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes). It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Today, you could use the food processor or a biscuit brake (usually nothing more than a converted washing wringer) to make the dough “snap.”
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ tablespoons white sugar
- ¼ cup lard, chilled and cut into small pieces
- ⅓ cup light cream
- 2 tablespoons cold water (Optional)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Sift flour
- salt
- baking powder
- and sugar together. Use a fork to “cut” the lard into the flour until it looks like coarse meal. Using a standing mixer
- or a wooden spoon
- mix the dough as you slowly add the cream. Mix well to form the dough into a ball
- adding water if needed.
- Place the dough onto a tabletop
- and knead slightly. With a mallet or a one-piece rolling pin
- beat the dough a few times to form it into a rough rectangle. Fold the dough over
- and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface
- about 15 minutes.
- Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds
- and prick the top a few times with the tines of a fork. Place on greased baking sheets.
- Bake for 15 minutes
- or until golden.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 24