Pennsylvania Dutch Lard Biscuits with Gravy. Pennsylvania Dutch Lard Biscuits with Gravy An easy quick biscuit with delicious gravy a wonderful meal I grew up eating many a time!! It is a soft fat, unlike tallow, which is a harder fat that can be used to make homemade soap. Lard has always been an important baking ingredient for the Pennsylvania Dutch, and many people are returning to using freshly rendered lard that has not been hydrogenated because it does not contain trans fat.
Handed down by my Pennsylvania Dutch ancestors. See great recipes for Pennsylvania Dutch Lard Biscuits with Gravy too! MY VERSION SIMPLE AND EASY FRIED RICE WITH SPECIAL ADDITION OF CRISPY PORK LARD LOVING IT This is an old Pennsylvania Dutch recipe. You can cook Pennsylvania Dutch Lard Biscuits with Gravy using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Pennsylvania Dutch Lard Biscuits with Gravy
- Prepare of Biscuits.
- Prepare 2 cups of all purpose flour + 2 tablespoon for dusting.
- You need 4-1/2 teaspoons of baking powder double acting.
- You need 3-1/2 tablespoons of lard.
- Prepare 2/3 teaspoon of salt.
- It’s 3/4 cup of milk.
- Prepare 1 tablespoon of lard to grease the skillet.
- It’s of Gravy.
- It’s 3/4 pound of bulk sausage I used Tennessee Pride Sausage.
- Prepare 1 teaspoon of finely ground black pepper divided.
- It’s 1/2 cup of all purpose flour.
- Prepare To taste of salt.
- You need 1 quart of milk I used lactose intolerant milk.
- Prepare 1 tablespoon of lard the sausage was too lean.
Many of their great dishes use lard. These are so good with jam and almost even better the next day for breakfast. They just love to be soaked in sausage gravy! Lard gives these biscuits just the right texture without the trans fat.
Pennsylvania Dutch Lard Biscuits with Gravy step by step
- Preheat oven to 450 degrees Fahrenheit. Add 2 cups of flour to a bowl and mix in the salt and baking powder. Mix the flour and baking into the flour well. Take the lard and add the lard to the flour mixture..
- Add the milk. Dust the mixture with the 2 tablespoons of flour. Mix and knead the dough just a bit a quick 5 minutes. Add lard to the skillet and heat till just a bit hot to the touch..
- Add sausage to another pan to brown. Form 6 Biscuits and add to the heated skillet. Add the flour to the browned sausage along with half the black pepper. Put the Biscuits into the oven for 12-15 minutes..
- Add milk to the sausage mixture. Take the Biscuits out and set aside. Continue to stir till the gravy is thickened the way you like it..
- Take a couple of Biscuits put on a plate and split in half. Add gravy over the top add the pepper to taste. Serve I hope you enjoy!.
Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Hand-formed, extra large, lard-based cathead biscuits, baked in a hot cast iron skillet. Cathead Biscuits It's hard to believe from modern-day biscuits, that southern biscuits were once teeny, tiny little things. Pull the meat from the roasted chicken and cut or shred into bite-size pieces. Tomato gravy is an easy, offbeat popular gravy that is enjoyed on toast and biscuits.
