Basic Biscuit Recipe
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3/4 cup milk
2 Tbsp. Gravenstein apple cider vinegar
2 cups flour
2 tsp. baking powder
1/4 teaspoon fine sea salt
1/2 cup cold Mangalitsa Pig lard, cut into ¼” cubes
2 Tbsp. additional milk (optional) Basic Biscuit Recipe
Chef Lesa's Basic Biscuit Recipes made with Magalista Pig lard. Yum!
Directions:
1. Preheat oven to 450 degrees F.
2. Whisk milk and vinegar together and set aside.
3. Combine flour, baking powder, and salt. Sift together and mix well with a fork or a whisk.
4. Toss the lard cubes in the flour mixture.
5. With a pastry cutter or two knives, cut the lard into the mixture until it is broken up into very small pieces, a little smaller than peas.
6. Whisk milk and vinegar together again.
7. Slowly add the liquid to the flour and fat mixture and combine with your hands. You should just be able to form a ball with the flour-fat mixture and milk mixture. It should be just dry enough to gather it into a ball.
8. On a lightly floured surface knead the dough gently 6 times and pat it out into a ball, roughly 6" in diameter.
9. With a knife, divide the dough into six or 8 wedges.
10. Place them on a parchment-lined baking sheet. Brush tops with 2 Tbsp. milk, if desired.
11. Bake in oven for 7-9 minutes, or until they are golden.
Yield: 6-8
2 Tbsp. Gravenstein apple cider vinegar
2 cups flour
2 tsp. baking powder
1/4 teaspoon fine sea salt
1/2 cup cold Mangalitsa Pig lard, cut into ¼” cubes
2 Tbsp. additional milk (optional) Basic Biscuit Recipe
Chef Lesa's Basic Biscuit Recipes made with Magalista Pig lard. Yum!
Directions:
1. Preheat oven to 450 degrees F.
2. Whisk milk and vinegar together and set aside.
3. Combine flour, baking powder, and salt. Sift together and mix well with a fork or a whisk.
4. Toss the lard cubes in the flour mixture.
5. With a pastry cutter or two knives, cut the lard into the mixture until it is broken up into very small pieces, a little smaller than peas.
6. Whisk milk and vinegar together again.
7. Slowly add the liquid to the flour and fat mixture and combine with your hands. You should just be able to form a ball with the flour-fat mixture and milk mixture. It should be just dry enough to gather it into a ball.
8. On a lightly floured surface knead the dough gently 6 times and pat it out into a ball, roughly 6" in diameter.
9. With a knife, divide the dough into six or 8 wedges.
10. Place them on a parchment-lined baking sheet. Brush tops with 2 Tbsp. milk, if desired.
11. Bake in oven for 7-9 minutes, or until they are golden.
Yield: 6-8
