Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Here is a tried and true recipe from my dear grandma who made these by the dozens for my family and boy did we feel special when she made them and we ate them. If you master these biscuits and know your biscuit basics you will be on your way to making a mouth-watering golden brown biscuit with a soft and tender interior.
My Grandma’s Biscuits
1/2 cup leaf lard, cold and coarsely chopped plus more to grease pan
2 1/4 teaspoons active dry yeast
1/4 cup of warm water (105F-110F)
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon coarse pepper
3/4 teaspoon cream of tartar
1 1/2 teaspoons baking soda
1 cup yogurt
- Preheat oven to 425F. Grease baking sheet with lard and set aside.
- In a small bowl, dissolve yeast in warm water, let stand until it becomes foamy (5-10 minutes).
- In a large bowl, combine the flour, sugar, baking powder, salt, pepper, cream of tartar and baking soda. With a pastry blender or two knives, cut the lard into the flour mixture until pea sized coarse crumbs form.
- Make a well in the center of the flour mixture, add yogurt and yeast all at once and carefully toss with a fork until just moistened, careful not to over mix.
- Flour your work surface; roll out the dough to 3/4 of an inch thickness using a rolling pin.
- Cut the biscuits using a 2 1/2 inch round biscuit cutter. Gather trimmings, re-roll and cut.
- Place the biscuits 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes until golden brown. Leave to cool for 5 minutes on a wire rack, serve warm.
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