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Old-Fashioned Biscuits Recipe

   
 

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     Old-Fashioned Biscuits

Category   Breakfast - Brunch
Sub Category   None
Servings   10
Preptime   45 minutes

Ingredients
2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold lard (or unsalted butter)
1/2 cup whole milk
Unsalted butter, softened, for the pan and biscuit tops
 

Instructions
Combine the dry ingredients- Preheat the oven to 425 degrees F. Mix the flour, sugar, baking powder and salt in a large bowl with a fork. Cut in the lard- Cut the chilled lard into small cubes and add to the dry ingredients. Use a pastry blender (or two forks) to cut the lard into the flour, pressing and twisting until the lard is in pea-size bits. The mixture is ready when all the lard has been broken down into flour-coated bits and the mixture resembles coarse meal.
Add the milk- Make a well in the flour-fat mixture and slowly pour in the milk. Mix with a fork until just combined, then knead gently with your hands until the dough comes together into a sticky ball. Roll out the dough- Turn the dough out onto a floured surface. Knead until smooth and pliable; do not overwork. Roll out into a 1/2-inch-thick round, flouring the rolling pin and dough as needed. Cut out the biscuits- Smear a 10-inch hoe cake pan or cast-iron skillet with softened butter. Cut out 2-to-3-inch biscuits using a clean empty can, the mouth of a glass or a biscuit cutter. Put the biscuits on the pan. Reroll the scraps and cut out more biscuits. Make a fist and mark the top of each biscuit with your knuckles. Dot with softened butter. Bake until golden, 15 to 20 minutes.


Originally Submitted
5/19/2013





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