Biscuits Made With Self Rising Flour And Lard They were served alongside pot roast and potato gratin for our family gathering and everyone ate them up in no time flat.

Biscuits made with self rising flour and lard. In a large bowl sift together the flour and salt. Lard has always been an important baking ingredient for the pennsylvania dutch and many people are returning to using freshly rendered lard that has not been hydrogenated because it does not contain trans fat lard is also commonly used in pastries and pie shells. Freeze for longer storage. Lard is the fat rendered from pigs. Remove them from the oven and serve hot. Cool leftovers completely wrap airtight and store at room temperature for several days. Stuffed with country ham ladled with sausage gravy or simply spread with butter. For higher rising soft side biscuits place biscuits in an 8 round pan. Classic ones with butter and jam.

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Biscuits made with self rising flour and lard I like them all which ways.

Biscuits made with self rising flour and lard. Bake the biscuits for 10 to 14 minutes or until they re a light golden brown. I realize it may sound off but they turned out fabulous. Stay tuned for my classic sausage gravy to pair with these biscuits coming up. These old fashioned lard biscuits are incredibly easy to make.

Praise the lard buttermilk biscuits makes 15 servings 2 cups self rising flour divided cup cold 1 stick lard or cold butter that you grate with a box grater in a pinch. Pour the wet ingredients into the dry ingredients stirring gently with a fork or wooden spoon until it all comes together. If you don t have any on hand you can make your own. Use a pastry cutter to cut in the lard or butter or shortening or both until the mixture resembles coarse crumbs.

Flour the surface then turn out the dough and knead 10 15 times adding a little flour so it s less sticky. I m a biscuits girl. After all biscuits are an enormous cultural touchstone in the american south where cooks are often judged by their biscuit prowess. Classier ones with thyme and black pepper or maybe even studded with bacon.

With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. The baking powder is what helps to make these biscuits rise. I made two batches of these with regular store brand self rising flour bacon grease and creme fraiche that was a little runny and added chopped chives and minced garlic. Substitution is in the note section of the recipe.

All purpose flour baking powder and salt hence the name. Self rising flour this is of course the key ingredient to make these biscuits. How to make high rising biscuits has been many a baker s challenge down the years. Even north of the mason dixon line there s no denying most of us love a tender flaky biscuit.

It is a soft fat unlike tallow which is a harder fat that can be used to make homemade soap.

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