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JOYCE PORTER'S PERFECT BUTTERMILK BISCUITS
INGREDIENTS:
2 cups sifted plain flour 1 tablespoon baking
powder
1/2 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons lard
1 cup buttermilk
Sift flour, baking powder, salt, and soda; cut in lard till mixture
resembles coarse crumbs. Add buttermilk, all at once, and stir till dough
follows fork around bowl. Turn out and knead 1/2 minute. Roll
3/8 inch thick; brush with melted fat or salad oil; fold over
and cut double biscuits. Bake on un-greased cookie sheet in very hot
oven 450 degrees 15 to 20 minutes.
YIELD: 2 dozen
NOTE: This is the biscuit recipe that Joyce Porter aka
"Tweet" modified by using real hog lard. My bride later
informed me after web publishing that this recipe was from one of her early
cookbooks but can't remember which one. These biscuits will bake
up golden brown and will absolutely melt in your mouth. My Mama calls
them "pulley biscuits" because you can pull them apart without
them crumbling all over the place. This is the biscuit that will allow
you to "sop" up gravies of all types like: sawmill, red eye
and Po Boy gravy, better known as Hoover gravy; not to mention black
molasses mixed with real churned and printed butter and eat milk and sweeten
coffee soaked dunking biscuits and simply bore a hole into the biscuit with
your finger and add your favorite jelly, jam or molasses......this
technique might have predated the jelly and cream filled pastry!
Grin if you must!Bill aka Mickey Porter February 15,
1999 and web published on 08-21-08
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