This delicious recipe comes to me compliments of the Tampa Yacht Club - you cannot get more authentic than that!Ingredients
Makes eight sizeable biscuits or rather more smaller ones
250 g plain wheat flour
2.5 tsp baking powder
1/2 tsp salt
80 g cold (or frozen) lard or butter
185 ml butter milk, keffir, pouring yoghurt, sour milk or milk you have soured with a lemon
A few tablespoons of melted and cooled lard or butter for brushing the tops of the biscuitsMethod
Preheat the oven to 230 degrees C. Line a baking tray with non stick parchment.
Sift together the flour and the baking powder. Add the salt and mix it together with your finger tips.
If you are using frozen lard or butter, grate it with a box grater through the big holes (like you would grate cheese). If you are using cold lard or butter, cut it into small cubes. Add the butter or lard to the flour and, using your fingertips, rub the flour and the fat together to form small crumbs. Make a well in the middle and add in the sour milk product. Mix it quickly with a spoon or spatula until it is just blended. Don't over mix it - literally just until it is blended.
Put a light dust of flour on the counter. Scrape the out onto the counter and literally roll it around in the flour to get it altogether and coat the outside. Your goal is not to mix in the fat thoroughly. It's fine if you see some dots of fat in the dough. Better in fact! Neither is your goal to get more flour in the dough. It's just to get the dough together so it is not falling apart.
Either use your hand to pat the dough, or using a rolling pin to gently roll the dough, into a square or circle about 5 cm thick. Use a cutter to cut biscuits the size of your choice. Dip the cutter in flour so it does not stick to the dough and don't twist it as you pull it away from the dough or the biscuits will twist in the oven. If you don't have a cutter, you can use a glass with a thin rim. Alternatively, you can use a knife and cut the biscuits into squares or diamonds or triangles or blobs. Don't try cutting in any elaborate pattern. You want to work quickly and handle the dough as little as possible.
Place the biscuits on the baking sheet. Brush the tops with the melted fat and pop on a rack set 2/3 of the way to the top of your oven. Bake them for 15 minutes until they are golden brown on the top. Remove and cool completely on a wire rack.
This recipe first appeared in my book All You Knead Is Bread which has since been republished with the title Making Bread At Home.