This is the traditional biscuit of the ham-loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes). It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Today, you could use the food processor or a biscuit brake (usually nothing more than a converted washing wringer) to make the dough "snap."
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons white sugar
- 1/4 cup lard, chilled and cut into small pieces
- 1/3 cup light cream
- 1Preheat the oven to 450 degrees F (230 degrees C).
- 2Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
- 3Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
- 4Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
- 5Bake for 15 minutes, or until golden.
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You'll be glad you put the effort into this recipe when you get a ring-shaped bread loaf filled with Muenster cheese.
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