IMGP0264 by ted_major
IMGP0264, a photo by ted_major on Flickr.

Went to make biscuits for breakfast this morning, and I realized I’ve never blogged by biscuit recipe. Based on a recipe from The Foxfire Book of Appalachian Cookery:

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup lard (use shortening if you must, *sigh*)
  • 1/2 cup milk

Preheat oven to 400F.
Mix dry ingredients in a a large bowl and then cut in the lard with a pastry blender. Add milk (you may need just a splash more to moisten all the flour). The dough wil be sticky, so flour your hands and the counter well. Knead a few times to make sure everything is mixed, but don’t go overboard or you’ll develop the gluten and get a chewy, tough biscuit. I’ve given up on the traditional roll, cut into rounds, roll the leftovers and cut again method. Instead, I pat them out into a rectangle 3/8″ thick, and then cut into 12 squares: no risk of over kneading & no wasted dough.
Bake 12 minutes or until lightly browned.

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