Vintage Cold Box Biscuits
- 2 cups white flour, plus
- 2 tablespoons white flour (use more flour if dough sticky)
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar or 1/2 teaspoon baking soda, if you do not have
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional)
- 1/2 cup lard or 1/2 cup white shortening
- 1 cup milk
- 1 large egg, beaten
- 1/4 cup flour, for board
- Preheat oven 450u0b0.
- In large mixing bowl mix all dry ingredients.
- Cut in lard with cutter or fingers.
- Pour milk and egg mixture slowly.
- Mix gently with spoon. Should be a stiff dough.
- Pour the 1/4 cup flour on board.
- Knead, turning a few times.
- Use all of the flour.
- Roll dough to 1/2-inch thickness. Cut with glass or cutter.
- Freeze.
- Re-pack in a freezer container.
- Thaw or bake right from freezer.
- Allow more time to cook if frozen.
- If dough is fresh, cook 10 to 15 minutes.
- If frozen at least 10 minutes more.
- Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.
white flour, white flour, baking powder, cream of tartar, salt, sugar, lard, milk, egg, flour
Taken from www.food.com/recipe/vintage-cold-box-biscuits-151305 (may not work)