Cracker Barrel Biscuits

By MaryA.

Ahh, the perfect biscuit. Crispy on the outside, soft and fluffy on the inside. Make these heavenly biscuits for any meal. Use these Cracker Barrel Biscuits for a breakfast sandwich, or as a side with fried chicken.

Ingredients

• 2 cups self rising flour
• 1/3 cup frozen lard
• 2/3 cup soured milk
• Butter, melted, for brushing on the tops

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Oven temperature 425 degrees Fahrenheit.

If you do not have self rising flour, then take 2 cups of cake and pastry flour (soft wheat) and add to it 2 1/2 teaspoons of baking powder and 1/4 teaspoon salt.

Frozen lard is best for work in a food processor, if you are cutting the lard in by hand cold lard from the refrigerator is fine.

Cut in lard into the flour till it is crumbly, with pieces of lard being no larger than a small pea. Add in the milk all at once. If using a food processor, leaving the machine running pour milk down the chute, if by hand, make a well in the centre of the flour/lard mixture and pour in the milk, and mix quickly just till flour is moistened.

Get the dough out onto a floured board and pat down to about 1 inch thick and cut into rounds with a cookie cutter, I used a 2 1/2 inch one.

Place on baking sheet and bake in oven for approximately 8 - 10 minutes.

When done, get them out and brush the tops with the melted butter, this makes them soft.