Hors d'Oeuvre Biscuits Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| 2 tablespoons chopped lard | ||
| Half and Half | 2/3 Cup (16 tbs) | |
| Melted butter | ||
Directions
Preheat oven to 450°F.
Grease large baking sheet.
Sift flour, baking powder and salt into large bowl.
Cut in butter and lard until mixture resembles coarse meal.
Make well in center.
Pour in 2/3 cup half and half, then gradually incorporate flour mixture using fork or flexible rubber spatula.
Sprinkle additional drops of half and half over any unmoistened flour.
Turn dough out onto lightly floured surface.
Knead 10 times.
Roll out into rectangle 1/4 inch thick.
Cut out biscuits using 1 1/2- or 2-inch floured fluted biscuit cutter.
Arrange closely on prepared baking sheet.
Gently gather scraps together and repeat rolling and cutting.
Brush biscuits with melted butter.
Bake until golden brown, about 12 minutes.
Grease large baking sheet.
Sift flour, baking powder and salt into large bowl.
Cut in butter and lard until mixture resembles coarse meal.
Make well in center.
Pour in 2/3 cup half and half, then gradually incorporate flour mixture using fork or flexible rubber spatula.
Sprinkle additional drops of half and half over any unmoistened flour.
Turn dough out onto lightly floured surface.
Knead 10 times.
Roll out into rectangle 1/4 inch thick.
Cut out biscuits using 1 1/2- or 2-inch floured fluted biscuit cutter.
Arrange closely on prepared baking sheet.
Gently gather scraps together and repeat rolling and cutting.
Brush biscuits with melted butter.
Bake until golden brown, about 12 minutes.
Chef
