Print
Email
Servings: 12
Ingredients
- 5 ½ cup flour preferably White Lilly of other soft wheat style
- 3 tablespoon baking powder
- 2 tablespoon sugar
- 12 ounce lard chilled & cut into 1-inch chunks
- 1 cup grated Gouda
- 1 ½ cup buttermilk
- 1 large egg
- coarse sea salt such as Maldon, as needed
- black pepper as needed
- 6 slice thick sliced bacon
- 1 egg yolk mixed with 1 teaspoon water, as egg wash
View Full Recipe at Sippity Sup-Serious Fun Food
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 419 | |
| Calories from Fat 368 | 88% |
| Total Fat 40.97g | 51% |
| Saturated Fat 17.05g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1264mg | 53% |
| Potassium 106mg | 3% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.03g | 3% |
| Protein 8.13g | 13% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20delicious.%20But%20I%20have%20to%20admit%20they%20brought%20up%20a%20lot%20of%20issues.%20You%20see,%20biscuits%20have%20baggage.%3C/p%3E%3Cp%3EIt%20doesn%E2%80%99t%20seem%20like%20they%20should.%20After%20all%20biscuits%20are%20made%20with%20simple%20ingredients%20and%20technically%20they%E2%80%99re%20not%20hard%20to%20make.%20Flour.%20Fat.%20Liquid.%20Which%20isn%E2%80%99t%20to%20say%20that%20you%20can%20just%20jump%20in%20willy-nilly%20either.%20%20Biscuits%20require%20a%20certain%20understanding%20of%20baking%20and%20they%20require%20really%20good%20execution.%20You%20need%20to%20make%20them%20right%20or%20not%20make%20them%20at%20all.%3C/p%3E%3Cp%3EHowever%20%E2%80%9Cmaking%20them%20right%E2%80%9D%20is%20hard%20to%20put%20into%20words.%20Most%20recipes%20will%20tell%20you%20explicitly%20not%20to%20overwork,%20to%20be%20gentle,%20or%20most%20particularly%20warn%20you%20that%20you%20should%20never%20(ever)%20over-mix.%20But%20even%20with%20all%20these%20caveats%20it%E2%80%99s%20hard%20to%20not%20look%20over%20your%20shoulder%20and%20and%20hear%20the%20admonishments%20of%20those%20people%20who%20will%20tell%20you%20to%20your%20face%20that%20however%20you%E2%80%99re%20making%20biscuits%E2%80%93%20you%E2%80%99re%20making%20them%20wrong.%3C/p%3E%3Cp%3EI%E2%80%99ve%20spent%20some%20time%20in%20the%20kitchens%20of%20old-school%20Southern%20bakers.%20They%20are%20particularly%20vocal%20when%20it%20come%20to%20what%20is%20and%20what%20isn%E2%80%99t%20a%20biscuit.%3C/p%3E%3Cp%3ESome%20people%20insist%20that%20biscuits%20should%20be%20mixed%20in%20a%20wooden%20bowl,%20preferably%20handed%20down%20from%20some%20(better)%20baker%20from%20some%20long%20past%20generation.%20I%20had%20an%20aunt%20in%20college%20(who%20wasn%E2%80%99t%20really%20my%20aunt)%20who%20dropped%20her%20biscuits%20by%20the%20ladleful%20onto%20a%20cooking%20sheet%20rather%20than%20cutting%20them%20out.%20%E2%80%9CYour%20hands%20should%20never%20touch%20the%20dough%E2%80%9D,%20she%E2%80%99d%20say.%3C/p%3E%3Cp%3ELet%E2%80%99s%20start%20with%20the%20flour.%20In%20the%20South%20it%E2%80%99s%20common%20to%20find%20soft%20wheat%20flour%20brands%20like%20White%20Lily%20(often%20called%20cake%20flour).%20These%20low-protein%20flours%20will%20generate%20less%20gluten.%20Making%20a%20soft%20crumbly%20biscuit.%20Where%20I%20come%20from%20there%20is%20no%20controversy%20or%20baggage%20concerning%20the%20flour.%20It%20must%20be%20White%20Lily.%20If%20you%20can%E2%80%99t%20find%20this%20type%20of%20flour%20you%20can%20try%20adding%202%20tablespoons%20of%20corn%20starch%20to%20a%20scant%20cup%20of%20all-purpose%20flour.%3C/p%3E%3Cp%3EBut%20fat%20is%20another%20question.%20Which%20fat%20is%20proper?%20Should%20that%20fat%20be%20flavorful,%20such%20as%20bacon%20or%20chicken%20fat?%20Is%20butter%20the%20only%20acceptable%20choice?%20Some%20people%20use%20lard%20because%20of%20the%20delicate,%20silken%20texture%20it%20produces.%20I%20like%20lard%20because%20it%20has%20an%20almost%20imperceptible%20meatiness.%20I%20don%E2%80%99t%20usually%20tell%20people%20I%20use%20lard%20though.%20Folks%20can%20be%20downright%20finicky%20about%20lard.%3C/p%3E%3Cp%3ESome%20like%20my%20%E2%80%98aunt%E2%80%99%20will%20tell%20you%20that%20a%20biscuit%20must%20be%20huge.%20Others%20say%20will%20say%20%E2%80%9Cif%20you%20can%E2%80%99t%20finish%20it%20in%202%20bites%20it%E2%80%99s%20too%20big.%E2%80%9D%20Round%20is%20the%20traditional%20shape.%20But%20there%20is%20less%20waste%20if%20you%20cut%20your%20biscuits%20into%20squares.%20I%E2%80%99m%20sure%20you%E2%80%99ve%20noticed%20that%20gathering%20the%20scraps%20and%20re-rolling%20them%20producers%20a%20less%20satisfactory%20biscuit.%20Still,%20Aunt%20Rose%20liked%20round,%20so%20I%20make%20my%20biscuits%20round.%3C/p%3E%3Cp%3ELastly%20the%20liquid.%20Water%20would%20work.%20But%20typically%20you%E2%80%99ll%20find%20liquids%20like%20cream,%20half-and-half,%20or%20milk%20that%20help%20create%20a%20soft%20texture.%20I%E2%80%99ve%20seen%20recipes%20that%20call%20for%20flat%20beer%20or%20cola.%20Like%20my%20Aunt%20Rose%20would%20say,%20%E2%80%9Cwhy%20waste%20when%20you%20can%20baste?%E2%80%9D%20She%20wasn%E2%80%99t%20talking%20about%20biscuits,%20but%20I%20bet%20her%20philosophy%20would%20be%20the%20same.%3C/p%3E%3Cp%3EStill,%20when%20it%20comes%20to%20biscuits%20buttermilk%20is%20best.%20It%20adds%20a%20certain%20tanginess.%20If%20you%20can%20find%20full%20fat%20buttermilk%20you%E2%80%99ll%20notice%20flecks%20of%20fat%20in%20the%20final%20product.%20Delicious.%20Buttermilk%20also%20helps%20your%20biscuits%20rise%20high%20because%20the%20acid%20in%20buttermilk%20activates%20the%20leavening%20action%20in%20baking%20soda.%3C/p%3E%3Cp%3ESo%20there%20you%20go.%20Biscuits%20done%20right,%20and%20by%20right%20I%20mean%20my%20way!%20GREG%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EPlace%20bacon%20slices%20in%20a%20large,%20unheated%20heavy-bottomed%20or%20cast%20iron%20skillet.%20Turn%20heat%20to%20medium%20and%20cook%20bacon,%20turning%20often%20until%20crispy.%20About%207%20minutes.%20Transfer%20to%20paper%20towel-lined%20plate%20to%20drain.%20Crumble%20and%20set%20aside.%3C/p%3E%3Cp%3EPlace%20the%20oven%20racks%20in%20the%20upper%20and%20center%20positions,%20preheat%20the%20oven%20to%20400%C2%B0%3C/p%3E%3Cp%3EAdd%20the%20flour,%20baking%20powder,%20sugar%20and%20salt%20to%20a%20large%20mixing%20bowl,%20use%20a%20fork%20or%20whisk%20to%20mix%20the%20ingredients%20together.%20Using%20a%20pastry%20cutter%20or%202%20knives,%20cut%20in%20the%20lard%20until%20it%20is%20reduced%20to%20hazelnut-sized%20pieces.%20Stir%20in%20the%20bacon,%20Gouda,%20buttermilk%20and%20egg%20until%20it%20just%20forms%20into%20a%20loose%20dough.%20Chill%2020%20minutes.%3C/p%3E%3Cp%3EScrape%20the%20dough%20to%20a%20well-floured%20surface,%20and%20pat%20to%20a%20thickness%20of%20about%201%20%C2%BD%20inch.%20Cut%20out%20biscuits%20using%20a%202-inch%20round%20cutter%20and%20place%20on%20two%20parchment-lined%20baking%20sheets,%20spacing%20the%20biscuits%20about%201%20%C2%BD%20inches%20apart.%20Gather%20the%20scraps%20and%20repeat%20until%20you%20have%20approximately%2030%20rounds.%20Brush%20the%20biscuits%20with%20the%20egg%20wash,%20and%20sprinkle%20over%20the%20cracked%20pepper%20and%20sea%20salt.%3C/p%3E%3Cp%3EBake%20the%20biscuits%20until%20puffed%20and%20golden,%2015%20to%2017%20minutes,%20rotating%20the%20trays%20between%20rack%20halfway%20for%20even%20baking.%20Transfer%20to%20a%20rack%20to%20cool.%20Serve%20warm%20or%20at%20room%20temperature.%3C/p%3E){kind=link}