Old- Fashioned Lard Biscuits - Baker Bettie. These old- fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Free Shipping on orders over $35. Buy Enoz Old Fashioned Moth Balls at Walmart.com. Watch Movies Online at BoxTV.com. Watch all your favourite Movies online and TV shows online at BoxTV.com. Watch Full Episodes of Your Favourite TV Shows and Watch.
Stay tuned for my classic sausage gravy to pair with these biscuits coming up! I’m a biscuits girl. I like them all which ways. Classic ones with butter and jam. Classier ones with thyme and black pepper or maybe even studded with bacon. I even love quick drop biscuits that kinda feel like cheating because they don’t even get my hands messy, but who cares, cuz biscuits!!! But lately, lard has been my go to for making my comforting biscuits. If you have never had a biscuit made with lard, you need to. Read: NEED. The overall texture is so much different than those made with butter. They are just softer, more tender, and crazy flaky! I can’t get enough! A few weeks ago I showed you all how to render your own silky white lard. It is a beautiful thing. If you haven’t checked it out yet, get at it here! But if you don’t want to make your own lard, you can purchase rendered lard online. This Old-Fashioned Homemade Chicken and Dumplings recipe was passed down through my grandmother, who grew up in the hills of Tennessee.I love this pure lard from from Fatworks Foods. They also sell it in quite a few stores across the US. You can see where they are selling it here. You can also easily find other rendered lards in the grocery store, though many of them are hydrogenated so check your labels. I have also seen high quality lard in grocery stores that sell natural foods and sometimes at farmer’s markets. Or do you save your bacon fat? Well, then you already have some lard! Bacon flavored lard! The process of making lard biscuits is identical to the process of making butter biscuits. We’ll use the biscuit mixing method, which maybe you remember from my tutorial is an incredibly simple process! The steps include: mixing all of the dry ingredients together, then cutting in the fat, adding the liquid, then gently shaping. Let me walk you through it. STEP 1: Mix all of your dry ingredients together. Pre- heat your oven to 3. F before you start so your cold biscuits can go right in after shaped. In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder. Some people read my biscuit recipes and gasp at the amount of baking powder assuming it is an error. It is not. I understand a tablespoon of baking powder sounds crazy. Just trust me. STEP 2: Cut in your cold lard. You may have heard me talk about the importance of this step before, but this process of cutting the fat through the flour is necessary to shorten the gluten strands. All fats in the professional baking world are referred to by the generic term of “shortening” even when not using the specific fat called shortening. Liquid is the enemy of glutens developing too much when you are aiming for a tender biscuit (or any pastry for that matter). The fat is acting like a little protective barrier between the liquid and the flour. Now at this point you could make a decision to go with half the amount of lard and use butter for the other half if you are bound and determined to get a butter flavor. They won’t have quite the same soft fluffy texture. I find that just brushing them with melted butter at the end of baking is enough butter flavor for me. But you do you. I’ll make it your call. I like to use a pasty cutter to cut the fat through. You could use a fork, or even your hands. BUT you want your fat to be very cold and your hands can start lowering that temperature. As soon as the fat/dry mixture resembles coarse meal you are ready to add the liquid. STEP 3: Mix in your cold liquid. I am a firm believer in buttermilk for biscuits. You just want the acidity from the buttermilk to assist in the rise and it also plays a key role in the flavor. Luckily, I literally live next door to a grocery store that sells buttermilk in half pints which is the exact amount I need for 1 batch of biscuits. But I definitely understand not wanting to buy buttermilk for just one recipe and sometimes you can only find quarts. If you do not have buttermilk/do not want to buy butter milk, then you can make your own buttermilk substitute very easily. Put 1 TBSP of either lemon juice or white vinegar in a liquid measuring cup. Add enough regular milk to the measuring cup to measure 1 cup. Stir together and let the mixture sit for at least 5 minutes in the refrigerator (we want the liquid cold for this recipe!). The acid will curdle the milk and will work as a great substitute for buttermilk. Pour all of the buttermilk, or buttermilk substitute, into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much. It usually only takes me about 5- 6 stirs to get here. The mixture is going to seem really wet. Too wet. If it does, then you are good. You want it almost too wet to handle. STEP 4: Shape the dough and bake. I never, never ever, use a rolling- pin when making biscuits! You know that scene at the beginning of Pitch Perfect where Anna Kendrick is making biscuits then starts singing Cups. I know you know. Freaking adorable and I love her, but that scene kills me. The whole time I’m watching it I can’t concentrate because of the blasphemy performed on those biscuits!!! She kneads the heck out of that dough then rolls it out with a rolling- pin. Those biscuits were rocks. I just know it! I’m not crazy. Moving on…Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1/2 inch thick disc. You may need to dust a bit of flour on top of the dough. Now, fold the dough in half and then in half again going the other way so that you create layers in the dough. Do about 5 folds, gently patting out in between, to create layers. The layers you create by folding the dough over create the flakiness and layers in the bisuits. Pat the dough out 1 more time to the thickness you will cut them at. I like them about about 1 inch thickness. Use a biscuit cutter, or cup if you don’t have one, to stamp out the biscuit. I like to use my red wine glass. It is about 3 inches in diameter and gives me 5 very large biscuits. Use whatever size you prefer. I like to place my biscuits in a spring form pan very close together to bake. I believe this helps the biscuits climb on each other and in the pan to rise more. But you can definitely bake them on a sheet pan if you prefer. Immediately put the biscuits in the oven and then crank up the heat. I learned this little trick from the one and only Alton Brown. The active heating of the oven allows more steam to release from the biscuits which in turn gives them more rise. On the same note, do NOT open the oven for at least the first half of the baking time. You will release the steam trapped in the oven and nobody wants flat biscuits. They are just sad. Once baked, you can brush with melted butter if you like. OR you can top with sausage gravy. I have that recipe coming up for you in a couple days. Stay tuned! It is just the fall comfort food recipe you need! Baker Bettie. Yields 5. Old- Fashioned Lard Biscuits. Prep Time 1. 2 min. Cook Time 2. 2 min. Total Time Save Recipe Print Recipe Ingredients. TBSP (yes, TABLEspoon) baking powder, aluminum free. TBSP lard, very cold. OR see note below for how to make a buttermilk substitute) melted butter for brushing baked biscuits if desired. Instructions. Preheat your oven to 3. F. Combine the dry ingredients (flour, baking soda, baking powder, salt) in a large bowl and whisk together. Add the cold lard into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky. Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1 inch thick. Use a round cutter to cut into rounds about 3 inch wide. You can go smaller for more biscuits. Gently pat the scraps together to cut out the rest of your biscuits. Place the biscuits in a cake pan or springform pan close together. Alternatively, you can use a sheet pan. Place in the oven and immediately turn the heat up to 4. F. Bake for about 1. Do not open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. For smaller biscuits, you may not need to bake as long. Brush biscuits with melted butter if desired. Notes*If you do not have buttermilk on hand you can make "soured milk" by adding 1 TBSP of lemon juice or white vinegar to a measuring cup and adding enough regular milk to make 1 cup liquid. Combine and let it sit for about 5 minutes. You need to acid in this recipe from either the buttermilk or the soured milk to activate the baking soda.*You can flavor these biscuits with herbs or spices by adding them in with the dry ingredients. Products I used for this recipe… Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links. AMAZONPRODUCTS asin=”B0. X9. H3. W”][AMAZONPRODUCTS asin=”B0. QJE4. 8O”][AMAZONPRODUCTS asin=”B0. Seriously Good Old Fashioned Recipe. How to make the Old Fashioned Cocktail at home. Jump to the Old Fashioned Cocktail Recipe or watch our quick recipe video showing you how we make it. With just three main ingredients, it’s simple to make and there are lots of options for adding your own spin. In our recipe below, we share how to make a basic Old Fashioned as well as our favorite ways to change it up. YOU MAY ALSO LIKE: How to Make a Classic Bourbon Manhattan: You only need three main ingredients to make a classic bourbon Manhattan cocktail recipe at home. How to Make The Old Fashioned. Cocktails at home should be fun and never stressful so we aren’t going to bore you with all the do’s and don’ts when it comes to making the Old Fashioned. Instead, I’m going to show you how we make it when we’re in the mood for a cocktail at home, plus a few twists for fun! The Alcohol. Most commonly, bourbon or rye whiskey are called on for the Old Fashioned. That doesn’t mean to say that there aren’t other options. Gin, brandy and rum all work really, really well. We particularly love switching the whiskey for a dark, aged rum. In fact, if you were to walk into a bar and see us sipping on an Old Fashioned, you’d most likely see me with rye and Adam with aged rum. Whatever we go for, we stick to mid- range priced bottles. For Bourbon and Rye, we like Four Rose’s a lot, especially for being so well priced. Bulleit is a popular choice, too. We have their 1. 0 year Rye in our bar right now. If you’re in the mood to try something more special, our friends swear by Woodford Reserve Double Oaked. There’s obviously many, many more options when it comes to whiskey so if you’ve got a favorite, share it in the comments below. The Sugar. We stick to simple syrup. You can certainly use a superfine sugar (many people do), but keep in mind that the sugar needs to completely dissolve, otherwise you’ll end up with an unsweetened drink and sugary sediment at the bottom of your glass. Simple syrup is ridiculously easy to make and since it lasts ages in the fridge, we can make one large batch and go back to it each time we want to make a cocktail. Using simple syrup lets you play a little, too. Swapping white sugar for brown sugar makes a rich, almost caramel- like syrup that works well in Old Fashioned cocktails. Honey or maple syrup are also a nice idea. Bitters, Orange and Cherries. We add two to three dashes of bitters. Our standby is Angostura bitters, but one look in a well stocked store or online proves there are lots to experiment with. Depending on who makes it, the amount of fruit added to an Old Fashioned varies. We’ve seen everything from multiple slices of orange and an abundance of cherries muddled together then served in the glass to an Old Fashioned with no fruit whatsoever. We like somewhere in between. A 2- inch piece of orange or blood orange peel and a cherry (or two for me) and we’re happy. If we’re feeling feisty, we’ll go for a flaming orange twist. To do it, take a coin- sized slice of orange peel (with quite a bit of the white pith intact so it is easier to squeeze), squeeze it between your fingers and light a match or lighter next to it (be careful). The oils will spark and flame out. If you do all of this close to or over the glass, a toasted orange aroma will fall down over the drink. We don’t add the flamed peel to the drink, but rubbing the flamed peel around the rim of the glass is a nice touch. See our video above to see it in action)The flavor and aroma of the drink really changes and while we don’t do this all the time, it’s fun to experience the difference. Having Fun with The Ice. Since we’ve gotten into making Old Fashioned cocktails at home, Adam dorked out a little and looked into the how and why of clear, large ice cubes. None of this is required for your cocktail, but since we used two of his ice balls in our photo and considering we’ve already bonded over our love of the Old Fashioned, I thought I’d take a shot at explaining what we’ve learned. I’m sure you’ve seen various large ice cube molds like this sphere mold (what we have). The problem is that if you just add water and freeze, you will be left with cloudy ice. Worse still, if you use the sphere mold, the water freezes in such a way that when you add the sphere to your drink, it has a very high chance of breaking into pieces. This all matters because cloudier ice cubes are less dense so they melt much quicker and break apart easier than clearer ice cubes. In other words, the clearer ice cubes are, the less dilution your cocktail will need to endure. And bonus, clear ice looks cooler. So how do you make clear ice cubes? There are quite a few gadgets you can buy online. We went the more DIY, budget- friendly route. After some research, we found this tutorial for making clear ice balls using an insulated mug. We use our tap water — since we have found it freeze quite clear using this method. The tap water in the last home we had did not produce clear cubes so we found that it was best to use filtered or boiled water. Here are the steps for doing it (or watch us do it at the end of the video above): Place a small container inside an insulated mug. We used a small Rubbermaid container and an inexpensive mug found online. Fill the mug with water so that the water line is above the small container inside the mug. Grab a sphere plastic mold. Remove the stopper that comes with it (this stopper would cover the hole used to fill the mold). Fill the mold with water. Using your finger, cover the hole so that no air can enter the mold. Invert it so that the hole is facing down then carefully place the mold into the mug with water. Don’t remove your finger until the hole is completely submerged in the water. Holding the sphere in place, pour out excess water in the mug so that the water line is at the same level as the small plastic container inside the mug. You can also use a straw for this step. Simply suck out the water until the water is at the correct level. Place the mug with mold into the freezer and do not disturb until completely frozen. In the photo above, Adam is holding the clear ice ball on the left and an ice ball made by simply filling the mold and freezing on the right. Even though the ice isn’t 1. It also seemed to melt less quickly. It is actually one of the ice balls seen in our Old Fashioned photo below. Recipe updated, originally posted May 2. Since posting this in 2. Adam and Joanne. Seriously Good Old Fashioned Recipe. With just three main ingredients, it’s simple to make and there are lots of options for adding your own spin. Most commonly, bourbon or rye whiskey are used. That doesn’t mean to say that there aren’t other options. Gin, brandy and rum all work really well. We particularly love switching the whiskey for a dark, aged rum. Makes 1 Drink. You Will Need. Angostura is great and readily available. One 2- inch piece of orange peel, optional. Directions. Place simple syrup, bitters and the whiskey in an Old Fashioned glass, stir well then add 1 to 2 large ice cubes. Stir 2 to 3 times to chill then garnish with peel of orange and cherry. Adam and Joanne's Tips. We stick to simple syrup over using sugar cubes or superfine sugar. Simple syrup is, as it’s name suggests, very easy to make and will last a month in the fridge. To make it, combine equal parts sugar (white or brown) and water in a saucepan over medium heat. Cook, swirling occasionally, until the sugar completely dissolves. Cool then keep, stored in a glass jar in the refrigerator up to one month. Adding water: Some people add a splash of soda or still water to their Old Fashioned cocktails. We don’t do this since the ice (even if it is clear) will eventually melt a little and begin to dilute the cocktail anyway. We suggest tasting the drink before adding any water and go from there. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste. Nutrition Per Serving: Calories. Protein. 0 g/Carbohydrate. Dietary Fiber. 0 g/Total Sugars. Total Fat. 0 g/Saturated Fat. Cholesterol. 0 mg. AUTHOR: Adam and Joanne Gallagher.
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