Lard-Fried Biscuits or Puffs - Master Cookbook Recipe # 108

Name: Lard-Fried Biscuits or Puffs - Master Cookbook Recipe # 108
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8-10
Cuisine: Southern
Ingredients: 2 cups self-rising flour (plus extra for dusting); 1 pinch baking soda; 1/4 cup lard (for the dough); 1-1/8 cup whole buttermilk; Reserved chicken grease (lard used to fry chicken), at least 1-inch deep in a cast-iron skillet.; 2/3 cup milk or lowfat buttermilk

A rustic, soulful twist on traditional biscuits. By frying the dough in the seasoned lard left over from fried chicken, you create a biscuit with a deep, savory crust and a soft, pillowy center. It’s the ultimate way to ensure nothing goes to waste and every bite is packed with flavor.

This is recipe #108 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

The Dough:
2 cups self-rising flour (plus extra for dusting)
1 pinch baking soda
1/4 cup lard (for the dough)
The Liquid:
1-1/8 cup whole buttermilk
The Frying Medium:
Reserved chicken grease (lard used to fry chicken), at least 1-inch deep in a cast-iron skillet.

Option Liquid Ingredient:

2/3 cup milk or lowfat buttermilk

Instructions

Make the Dough: In a large bowl, blend the 1/4 cup lard and self-rising flour with a pastry blender or fork until the mixture resembles pea-sized pieces.
Mix: Stir in the pinch of baking soda. Gradually add the buttermilk, mixing until no dry flour remains at the bottom of the bowl. The dough should be thick and soft.
Knead & Cut: Sift flour onto your counter, turn out the dough, and sift more flour on top. Knead gently 4 to 7 times. Flatten the dough to about 1/3-inch thickness (they will puff up when frying!) and cut out your biscuits.
Prep the Skillet: Using the lard left over from frying your chicken, ensure you have at least a 1-inch depth in your cast-iron skillet. Heat over medium.
Test the Heat: Drop a small piece of dough into the lard. If it floats and begins to sizzle and fry immediately, you're ready.
Fry: Carefully place biscuits in the hot lard in batches. Do not crowd the pan.
Flip: Fry for 4 to 5 minutes per side. Flip them once they reach a beautiful deep golden brown.
Drain: Remove and let drain briefly on a wire rack or paper towels. Serve hot!

Notes

Tammy’s Tips:

Temperature Control: Keep your lard at a moderate temperature. If it's too hot, the outside will brown before the inside is cooked through.
The Flavor is in the Grease: Using the "dirty" lard from the fried chicken is the secret. It adds a salty, savory depth that plain oil just can't match.