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Home Cooking

Lard biscuits


Home Cooking 9

Lard biscuits

kariin | May 3, 2014 09:01 PM

I got a deal on a very large boston butt (11 lbs @ 79c per lb). Three different dishes: Pork Adobo, Mexican shredded pork (orange, tomato, garlic/onion), roast w/lemon, garlic, rosemary). Before each dish I slowly rendered extra fat, skimmed, separated fat from juices (returned) and have left almost 1 1/2 c of white, clear, no-salt, pork fat. Now in freezer in ice cube size. This morning I made biscuits - partly in memory of husband's Grandmother, died @ 94 15 years ago who made them her entire life (Wilmington NC).

About 3 big glops (technical term here) of lard. I used left-over clabbered milk mixed w/old yogurt. 1/2 ww pastry flour and 1/2 White Lily unbleached self-rising. Added 2 tsp extra bkng. pdr and 1 tsp bkng. soda. No extra salt. About 3 c flour. I didn't measure the milk.

Very wet dough (deliberate) hands dipped in cold water to shape, put in well-warmed (not hot) 8" cast iron frying pan. Put in pre-heated 425
Breville counter oven till lightly gold (10 min). 2 min broil for brown.

I swear these are the biscuits of dreams. Wish every C'h could have one w/me.

Am i the only lard-head here?

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