Benne Seed Biscuits

• 1/2 cup benne seeds
• 3 cups flour, plus some for dusting the board
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 23 cup lard
• 23 cup milk

1. Preheat the oven to 425 degrees.
2. Place the benne seeds in a shallow pan and roast for 5 minutes.
3. They should be the color of butterscotch and have a delicious toasted smell.
4. If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
5. Sift the flour, baking powder and teaspoon of salt into a large bowl.
6. Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal.
7. Add the milk and mix well.
8. Mix in the benne seeds.
9. Place the dough on a floured surface, knead for a few seconds and shape into a ball.
10. Roll the dough out to about 1/8-inch thickness.
11. Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet.
12. Bake for about 12 minutes, until lightly browned.
13. Remove from the oven, sprinkle with a little bit of salt and serve hot.
14. The biscuits may be stored in an airtight tin or jar; reheat before serving.

benne seeds, flour, baking powder, salt, lard, milk

Taken from cooking.nytimes.com/recipes/7797 (may not work)