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Categories: Breads
Yield: 42 Servings
2 1/2 c All-purpose flour
3/4 ts Sugar
1/2 ts Baking powder
3/4 ts Salt
1/2 c Lard or vegetable shortening
7 tb Ice water
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Insert steel
blade in food processor bowl. Add flour, sugar, baking powder, and salt,
and pulse until well blended. Add lard; process until mixture resembles
coarse meal. With processor running, add 7 Tbs water in a steady stream
through food chute until dough forms a ball, adding more water if
necessary. Process an additional 2 mins. Preheat oven to 400°F. Roll dough
on a floured surface to 1/4-inch thickness. Cut into 1 1/2-inch rounds.
Place biscuits on ungreased cookie sheet and prick top of each biscuit 3
times with a fork. Bake for 20 mins, or until lightly browned. YIELD:
about
3 1/2 dozen
NOTES : Unless you, like the cooks in bygone days, have a 2-foot thick,
sturdy butcher block table to pound these on, the time to beat
them, and the inclination to do so, you will most likely
appreciate this modern method.
Yield: 42 Servings
2 1/2 c All-purpose flour
3/4 ts Sugar
1/2 ts Baking powder
3/4 ts Salt
1/2 c Lard or vegetable shortening
7 tb Ice water
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Insert steel
blade in food processor bowl. Add flour, sugar, baking powder, and salt,
and pulse until well blended. Add lard; process until mixture resembles
coarse meal. With processor running, add 7 Tbs water in a steady stream
through food chute until dough forms a ball, adding more water if
necessary. Process an additional 2 mins. Preheat oven to 400°F. Roll dough
on a floured surface to 1/4-inch thickness. Cut into 1 1/2-inch rounds.
Place biscuits on ungreased cookie sheet and prick top of each biscuit 3
times with a fork. Bake for 20 mins, or until lightly browned. YIELD:
about
3 1/2 dozen
NOTES : Unless you, like the cooks in bygone days, have a 2-foot thick,
sturdy butcher block table to pound these on, the time to beat
them, and the inclination to do so, you will most likely
appreciate this modern method.
