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Chicken Crackling Biscuits Recipe
|Rendered chicken fat||3 Tablespoon|
|Chicken cracklings||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1661 Calories from Fat 542
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 21.3 g106.3%
Trans Fat 0 g
Cholesterol 46.8 mg
Sodium 1925.7 mg80.2%
Total Carbohydrates 242 g80.6%
Dietary Fiber 6.8 g27%
Sugars 8.6 g
Protein 33 g65.6%
Vitamin A 3.1% Vitamin C
Calcium 30% Iron 65.5%
*Based on a 2000 Calorie diet
Lift cracklings from liquid fat and keep both refrigerated until ready for use.
If only a small amount of fat is found on the chicken, it may be rendered and kept a short time until more is obtainable.
Sift flour, measure and resift with baking powder and salt 3 times.
Add cold chicken fat and cut in with a pastry blender or 2 knives.
Turn in cracklings and stir just enough to distribute.
Add milk in two portions and cut in with a fork.
Do not stir.
It should be a soft, but easy to handle dough.
Turn out on a lightly floured board, knead 4 or 5 times very lightly and roll or pat out to 1/2 to 5/8 inch thickness.
Cut with a 2-inch cutter and place on a greased baking sheet.
Bake in a hot oven (450° F.) for 10 to 15 minutes, until biscuits are done and have a crispy brown crust.
Makes about 12 biscuits.