TAMERA ALEXANDER / AUTHOR
3
cups sifted all-purpose flour
1/2 tsp sugar
1/2 tsp salt
3
T cold butter
3
T cold lard or vegetable shortening
1/2 cup cold milk
1/2 cup cold water (that was chilled with ice)
Sift
flour, sugar, and salt together in a bowl. Add butter and lard, cutting them in
with a pastry cutter or fork until mixture resembles course corn meal. Add milk
and water, then lightly blend until moistened. Kneed 15 minutes, then beat the
dough for 15 minutes with a rolling pin until the dough begins to "blister and
pop." (You'll hear the sound.) Cut with small floured biscuit cutter, then
prick tops of biscuits three times with a fork.
Place
on ungreased baking sheet and bake for 25 minutes at 325 degrees. Biscuits will
be done when they're a light golden brown. They will not rise up tall
and pretty. These are biscuits without leaven. Eat them right from the oven or
store at room temp. Makes about 35-40 small biscuits that will keep for up to
three weeks stored in an airtight container or plastic bag. These are
especially good served with thin sliced Southern country ham. Delicious!
