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Nothing says southern hospitality like big, hot and buttery biscuits. I learned the basics of "ho' cakes" by the time I was 10 years old.
This recipe pairs well with just about anything and has a healthy dose of one of the new super foods- flax seeds. These decadent biscuits go especially well with another southern favorite, sausage gravy or just jam, butter or both! Besides, with the addition of the flax seeds, they can't be all that bad can they?! Tastebuds say 'it's all good'! Literally.
Ingredientes
- 4 cups all purpose flour, plus more for sprinkling
- 1 1/2 tsp. kosher salt
- 1 tsp. cracked black pepper
- 2 tbsp. baking powder
- 2 tsp. flax seeds
- 1 tbsp. parsley, finely chopped
- 2 tbsp. rendered country ham fat*, chilled
- 3 tbsp. plus 2 tsp. frozen butter
- 1 3/4 c. plus 2 tbsp. low fat milk
Direcciones
- []*Preheat the oven to 450* F
- In a medium stainless steel mixing bowl, combine flour, salt, pepper, baking powder, flax seeds and parsley. Stir until well blended.
- Cut in the ham fat with a fork. You will know it's incorporated when the flour starts to cling together in tiny beads.
- With a grater, grate in the frozen butter and stir to incorporate. The butter with still be visible to the naked eye.
- Next, add the milk until the flour starts to form a slightly sticky ball.
- Turn dough out onto a lightly floured surface and knead just until
- it begins to show signs of elasticity. If it too sticky, simply sprinkle with a little more flour. DO NOT over-knead, as the gluten will build too much and the biscuit will become tough.
- With a floured rolling pin, roll dough out to about 1/2 inch thickness.
- Cut out biscuits with large cutter** and place on an ungreased baking sheet. Use the remaining milk and a pastry brush to paint the tops of the biscuits before baking. Bake until the biscuits have risen threefold and the tops are golden brown-about 13 minutes.
- Rub tops with remaining butter.
- *If you do not have access to country ham fat, substitute with vegetable or canola oil.
- ** If you don't have a large biscuit cutter, you can use a recycled can like the one pineapples come in. Take the lid off both sides with a can opener, remove the label, wash and dry thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 9 servings | |
| Calories 275 | |
| Calories from Fat 58 | 21% |
| Total Fat 6.63g | 8% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1282mg | 53% |
| Potassium 144mg | 4% |
| Total Carbs 44.97g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.81g | 2% |
| Protein 7.95g | 13% |
Menus and Pairings
Va Bien Con: almost anything, breakfast, brunch, dinner, butter, jam, homemade spreads, jellies, marmalades, clotted cream
Wine and Drink Pairings: coffee, tea, hot chocolate, milk, spiced cider, light bodied wines
Evaluaciones
24 de Febrero de 2012
This recipe may easily go from 9 biscuits to 15 by adjusting the thickness of the dough before using the biscuit cutter. For 15, simply roll the dough to about 1/3 to 1/2 inch thickness.Yo he cocinado/probado esta recetaEsta es una variación
